Sweet Cheese Pierogi (Pierogi z Serem) are a great alternative to the other pierogi flavors. This dumpling is filled with the finest farmer’s cheese mixed with sugar and a hint of vanilla. The sweet cheese variety can be served as part of a main course or as a dessert.
Weight: 11-13 pierogi per package. approx 1lb.
Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Baker's Cheese (milk, lactic acid), Water, Ricotta (pasteurized milk, whey, vinegar, salt), Sugar, Coarse Farina (wheat farina, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Soybean Oil, Whole Eggs, Egg Whites, Salt, Potato Starch, Vanilla Extract (natural Vanilla bean extractives in water, alcohol (20%), cane sugar, vanillin), Rice Flour.
4.5 servings per container, Serving size 3oz (84g/ about 3 pierogi), Amount per serving: Calories 220, Total Fat 4.5g (6% DV), Sat Fat 2.5g (13%), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 150mg (7% DV), Total Carb 36g (13% DV), Dietary Fiber <1g (3% DV), Total Sugar 5g, Includes 5g Added Sugars (10% DV), Protein 9g, Vitamin D 0 %, Calcium 40mg 4%, Iron 1.7mg 10%, Potassium 0mg 0% *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.
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.
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.