Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Fresh Potatoes, Water, Bakers Cheese (Milk, Lactic Acid), Onions, Soybean Oil, Liquid Whole Eggs, Egg Whites, Seasonings (Salt and Pepper).
Perishable: Keep refrigerated or frozen. For best results thaw frozen pierogi before preparing. Do not re-freeze. For Best Quality: Let pierogi thaw: Place in skillet with melted butter and 3 to 4 tbsp of water on low heat and turn occasionally to brown evenly on both sides. Important: High heat toughens the dough. To Boil: Heat 3-4 qrts of water in a pot to slow boil. Add a tsp of salt if desired. Place pierogi in boiling water, uncovered for 2 to 3 minutes or until rise to the top. Stir occasionally, drain. Do not overcook. Important: Overcooking decreases quality.
Always refer to the actual package for the most accurate information