Potato and Bacon Pierogi
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 monotitrate, 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
How to cook: Allow pierogi thaw, preferably in your refrigerator. Bring a deep pot of salted water (sea salt recommended) to a rolling boil. Depending on the size of your pot, drop 6 to 12 pierogi one at a time into the boiling water. Make sure there is enough room so that the pierogi do not touch. When the pierogi rise to the surface, cook an extra 3-4 minutes and then serve. Optionally, after boiling them, place thawed pierogi in a skillet with melted butter on low heat and turn occasionally to brown evenly on both sides.
IMPORTANT: Avoid high heat as it tends to toughen the dough.
Weight: 11-13 pierogi per package. approx 1lb.
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