Potato & Cheddar Mini Pierogies
Water, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Potato Flakes (Potatoes, Mono and Diglycerides, Sodium Acid Pyrophosphate, Citric Acid), Soybean Oil, Dehydrated Cheddar Cheese (Cheddar Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Disodium Phosphate), Salt, Eggs, Onion, Natural Flavor, Yeast Extract, Whey, Spice, Annatto and Turmeric (Color).
Cooking Directions: Cooking times may vary according to equipment used. Cook to an internal temperature of 160 degrees F for all cooking methods listed. Fry: Place frozen mini pierogies in a fryer that has been preheated to 350 degrees F. Cook mini pierogies for 3 minutes or until they are nicely browned and float. Boil: Bring 4 quarts of water to a boil. Add frozen mini pierogies. When water returns to a boil, continue cooking the mini pierogies an additional 3 minutes, then drain. Top with butter and sauteed onions. Saute: Saute frozen mini pierogies in skillet with butter or oil on medium heat. Turn occasionally until golden brown, 6 minutes on each side. Keep frozen.