A dozen handmade VT Pierogi. Classic potato dumpling made with local spinach, farmers cheese, salt and pepper.
*KEEP FROZEN UNTIL READY TO USE*
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.
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!
