Description
Ingredients:
Sauerkraut (cabbage, water, kraut juice, salt), Unbleached wheat flour, Water, Onions, Canola oil, Sugar, Salt, Modified corn starch, Black pepper, Garlic.
Cooking Instructions:
DO NOT DEFROST, COOK FROM FROZEN 1. Fill a large pot with three quarts (3 liters) of water. Add 1tbsp of salt, set on HIGH and bring to a boil. 2. Add one pack of perogies to the water. Stir gently to avoid sticking to the bottom of the pot. 3. Allow for perogies to float, while stirring occasionally. For PAN-FRIED perogies skip step 4. 4. Reduce to MEDIUM and cook for 2-5 minutes or until the dough is tender. Ensure the internal temperature reaches 74°C/165°F. DO NOT OVERCOOK. 5. Remove perogies with a slotted spoon and toss gently with butter. 6. PAN-FRYING: place the boiled perogies in a preheated pan and fry them until golden brown on both sides. Ensure the internal temperature reaches 74°C/165°F. 7. Serve with sour cream or tomato sauce. Add your favorite toppings.
