Potato & Onion 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
The delicious Potato and Onion Pierogi (Ruskie z Cebula) is our second most popular item. These dumplings are stuffed with freshly whipped Idaho potatoes and freshly sautéed onions. By taking the popular Potato and Cheese pierogi and replacing the cheese with sautéed onions we have created a healthy and tasty alternative to a classic.
Ingredients
Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), fresh potatoes, onions, soybean oil, water, liquid whole eggs, egg white, potato starch, salt, rice flour.
Nutrition Facts
About 4.5 servings per container, Serving size 3oz (84g/ about 3 pierogi), Amount per serving: Calories 190, Total Fat 2g (3% DV), Sat Fat 0g (0% DV), Trans Fat 0g, Cholesterol 5mg (2% DV), Sodium 520g (23% DV), Total Carb 39g (14% DV), Dietary Fiber 7g (7% DV), Total Sugars 2g, Includes 0g Added Sugars (0% DV), Protein 5g, Vitamin D 0%, Calcium 0%, Iron 10%, Potassium 6% *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, 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 side.
- 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 & Onion Pierogi serving tips:
- Chop half an onion and sauté over a quarter cup of oil. Once the onion has become translucent, pour the onion and oil over your pierogi and toss to make sure it is evenly distributed over the dumplings. Optionally, you may also fry some bacon (finely diced) along with the onion and drizzle the bacon, onion and oil over your pierogi to enjoy.
- Serve with a side of sour cream sprinkled with a bit of fresh dill, green onion or chive.
- Try topping with our Kucharek Mushroom Sauce.
Pairs well with Kucharek Mushroom Sauce and Polana Grill Sausage.
Video instructions are available on our YouTube channel.
Smacznego!