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Potato & Fried Onion pierogi 2 Lb.

Potato & Fried Onion pierogi 2 Lb.
Potato & Fried Onion peirogi-2lb

Carefully drop pierogi into boiling water, 4-6 at a time and cook for 3-4 minutes. Cooked pieogi will float to the top; if they stick to the bottom carefully nudge them free with a spoon. Use a slotted spoon to lift pieogi into a lightly oiled casserole; keep it covered to keep pierogi warm as you cook the rest.

Serve warm pierogi topped with fried onions and a side of apple sauce and if desired vegan sour cream. I’ve also taken to serving them with tiny dish of prepared horseradish (look for this simple sauce of grated horseradish, vinegar and salt in the refrigerated section).

Cooked pierogi can also be pan fried in a little bit of margarine or oil over medium heat; fry for 4-5 minutes until the filling is hot and the outside is crisp in spots and golden.

If you’re serving a big portion of pierogi at a potluck, an easy way to do so is to layer boiled dumplings in a casserole dish and drizzle a little melted margarine between each layer, or coat the pierogi with the onion mixture before packing into the casserole dish.

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