Potato & Bacon Pierogi

Overview

• Quantity: 11-12 Pierogi
• Pre-Cooked
• No artificial colors, artificial flavors, preservatives or high fructose corn syrup. Non-GMO, rBST free.
• Weight: Approx. 1lb

Description

Potato and Bacon Pierogi (Ruskie z Boczkiem) is a twist on a classic. This dumpling is filled with freshly whipped Idaho potatoes mixed with crispy bacon bits. The combination creates an “Old World” flavor.

Ingredients

Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), fresh potatoes, smoked bacon (cured with water, salt, sugar, sodium phosphates, sodium nitrate), soybean oil, water, liquid whole eggs, egg white, potato starch, salt, rice flour.

Nutrition Facts

4.5 servings per container, Serving size 3oz, (84g/ about 3 pierogi), Amount per serving: Calories 200, Total Fat 3.5g (4% DV), Sat Fat 1g (5% DV), Cholesterol 10mg (3% DV), Sodium 330mg (14% DV), Total Carb 35g (13% DV), Fiber 1g (4% DV), Sugars 0g, Protein 7g, Vitamin D 0%, Calcium 0%, Iron 10%, Potassium 4% *Percent Daily Values (DV) are based on a 2,000 calories diet. Your daily values may be higher or lower depending on your calorie needs.

Cooking Instructions

• Classic

For Best Quality, quicker prep time and a classic taste, heat 3-4 qtrs. of water in a pot and bring to a slow boil. Add a tsp. of salt for taste. Place frozen pierogi in boiling water and cook uncovered for 2 to 3 minutes or until they rise to the top. Stir occasionally, and drain thoroughly once done. Do not overcook.

IMPORTANT: Overcooking will decrease the quality of the dough.

Option: Once the pierogi have cooked, and have been thoroughly drained, you can fry them on a pan for a crispy taste. Place pierogi on a skillet with a bit of oil and fry on low heat until evenly brown on both sides.

• Fried

For Best Quality and a crunchy taste, take pierogi out of the freezer and allow them to thaw for about 3-4 hours (As a faster option you may also defrost in the microwave, but this is a less healthy option). Once the pierogi have thawed, place them evenly in a skillet with a bit of oil and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.

IMPORTANT: Make sure to keep on low heat as you fry the pierogi as high heat toughens the dough.

• Potato & Bacon Pierogi serving tips:

Chop half an onion and sauté over a quarter cup of oil. Allow the onion to get lightly crisp then pour the onion and oil over your pierogi and toss to make sure it is evenly distributed over the dumplings. Serve with a side of sour cream sprinkled with a bit of green onion or chive.

Video instructions are available on our YouTube channel.

Smacznego!