Enriched Unbleached Wheat Flour (Wheat Flour, Niacin, Iron, Ascorbic Acid, Thiamine Mononitrate, Riboflavin, Amylase, Folic Acid), Fresh Potato, Water, Margarine (Canola Oil, Water, Modified Palm Oil, Palm Kernel Oil, Salt, Vegetable Monoglycerides, Sunflower Lecithin, Natural Flavor, Citric Acid, Vitamin A Palmitate, Vitamin D2), White Cheddar Cheese (Milk, Bacterial Culture, Salt, Enzyme, Calcium Chloride), Canola Oil, Seasoning Blend (Salt, Sugar, Dehydrated Onion, Cornstarch, Spice), Onion, Salt, Powdered Horseradish.
Keep Frozen. HOW TO COOK: Cooking times may vary depending on your equipment. Cook from frozen. Cook thoroughly to 160 degrees F. Pan Fry:1. Place desired amount of pierogies in large bowl of hot water 3 min; drain and pat dry. 2. Heat 1 Tbsp oil in large skillet over MED heat. 3. Add pierogies to skillet, in single layer. Cook about 6 min per side until golden brown. Boil: 1. Bring 3 quarts water to boil. 2. Add desired amount of frozen pierogies; stir allowing water to return to boil. 3. Cook 7-8 min, stirring occasionally; drain. Oven: 1. Preheat oven to 400 degrees F with rack in center. 2. Place desired amount of frozen pierogies on greased baking sheet in single layer. Lightly coat pierogies with cooking spray or brush with oil. 3. Cook 14-16 min, turning once. Caution: Filling may be HOT. Do not Deep Fry or submerge fully in cooking oil.
