Wheat Flour (Wheat Flour, Amylase, Niacin, Iron, Riboflavin, Thiamin Mononitrate, Folic Acid, Ascorbic Acid), Potatoes, Water, Cheddar Cheese (Unpasteurized Milk, Bacterial Culture, Salt, Annatto [color], Microbial Enzyme), Uncured Smoked Bacon with no added Nitrates or Nitrites except those naturally occurring in Sea Salt and Celery Powder (Pork, Water, Sea Salt, Maple Syrup, Sodium Phosphate, Cultured Celery Powder, Dextrose, Sodium Erythorbate, Brown Sugar, Smoke Flavor), Onions, Canola Oil, Salt, Butter (Pasteurized Cream),Sour Cream (Pasteurized Cream, Skim Milk Powder, Bacterial Culture, Microbial Enzyme), Spices.
Keep Frozen. HOW TO COOK: Cooking times may vary depending on your equipment. Cook from frozen. Cook to 165 degrees F. Boil: 1. Bring 3 quarts water to a boil (salt if desired). Add pierogies; stir. 2. Cook 8-9 min, stirring occasionally. Drain carefully. Chef Tip: Drizzle with oil or melted butter. To Pan Fry: 1. Pre-boil pierogies (follow boil directions). 2. Heat 1 Tbsp oil in large, nonstick skillet on MED-HIGH. Add pierogies to skillet in single layer. 3. Cook 6-8 min, turning occasionally for even browning. Caution: Filling may be hot.
