Water, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine, Riboflavin, Folic Acid), Dehydrated Potatoes (Potatoes, Mono & Diglycerides, Sodium Acid Pyrophosphate, Citric Acid), Dehydrated Cheese (Cheddar Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Maltodextrin, Whey, Salt, Disodium Phosphate, Yeast, Partially Hydrogenated Soybean Oil, Annatto, Citric Acid, Turmeric), Margarine (Partially Hydrogenated and Fully Refined Soybean Oil, Water, Salt, Vegetable Mono & Diglycerides, Lecithin, Sodium Benzoate, Artificially Flavored, Colored with Beta Carotene [a Source of Vitamin A], Vitamin A Palmitate Added), Eggs, Salt, Onions, Spices.
One step preparation. Frozen pierogies can be used immediately from the freezer in a variety of ways. Sauteed: Saute frozen pierogies in a skillet with butter or oil on medium heat. Turn occasionally until golden brown on both sides, approximately 8 minutes. Boiled: Drop frozen pierogies in water that has already been heated to a rolling boil over high heat. Pierogies will float in about 5 - 7 minutes. Drain. Deep Fried: Place frozen pierogies in a fryer that has been preheated to 350 degrees F. Cook until pierogies are nicely browned and float (approximately 4 minutes). Steamed: Place frozen pierogies in a slotted or solid pan with oil and set timer for 5 minutes. When steaming more than one pan, allow an additional 2 minutes per pan. Baked: Place frozen pierogies on a baking sheet lightly coated with non-stick vegetable spray. Spray tops of pierogies as well. Bake for 18 - 20 minutes at 400 degrees F. For best results, turn pierogies over halfway through baking time. Microwave: Place a serving (3 - 6 pierogies) in a micro3ave safe bowl and cover completely with water. Cover bowl loosely with plastic wrap and microwave on High for approximately 5 minutes. Pierogies can be thawed to reduce preparation time. To thaw pierogies, remove from freezer and refrigerate for 24 hours prior to using. Cooking times may vary according to equipment used.
Serving size : 3. Servings per Container: 16.