Sauerkraut and Mushroom Pierogi
Sauerkraut and Mushroom Pierogi is a classic and has been a popular favorite for many years. This dumpling is filled with cooked sauerkraut (pickled cabbage) mixed with mushrooms, sautéed onions and seasonings. The combination makes it one of the best tasting pierogi flavors.
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), sauerkraut (cabbage, water), mushrooms, onions, wheat gluten, water, liquid whole eggs, egg white, potato starch, salt, rice flour, pepper
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: 12 pierogi per package. approx 1lb.
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