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Frozen Popeye Pierogi


A dozen handmade VT Pierogi. Classic potato dumpling made with local spinach, farmers cheese, salt and pepper.

King Arthur flour, Birdhous potatoes, Sweet Rowen Farmstead farmer's cheese, Cabot unsalted butter, local spinach, Birdhous free-range eggs, sea salt and black pepper
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November 29, 2020 by

We loved these pierogis. The dumpling skin has a pillowy, chewy texture that reminds me of potato gnocchi. Do not overboil them (I let them boil 2-3 minutes after they floated up and that was too long) before you put them into the skillet to sautee in butter and definitely use a nonstick pan. I like the texture and the flavor with the spices. My husband wasn't a fan of the potato skins in the filling, but I didn't mind.

November 1, 2020 by

My Husband and I LOVE Them. We have 3 each at lunch along with creamy tomato basil soup with Parmesan cheese...a nice change up instead of the soup with grilled cheese!