Pierogi (Varenyky)
Showing all 7 results
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Cherry Perogies, 1lb/454g
Quick ViewPREPARATION
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 3-5 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.
Product of Lithuania. -
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Potato with Fried Onions Perogies,1lb/454g
Quick ViewPREPARATION
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.
Product of Lithuania.
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Potato with Mushrooms Perogies,1lb/454g
Quick ViewPREPARATION
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.
Product of Lithuania.
