PREP INSTRUCTIONS BOILING:
PLACE FROZEN PEROGIES INTO BOILING WATER AND STIR GENTLY WITH A WOODEN SPOON OR SPATULA TO PREVENT PEROGIES FROM STICKING TOGETHER OR TO THE BOTTOM OF THE POT. BOIL FOR 3-5 MINUTES UNTIL THEY FLOAT TO THE TOP AND ARE WELL PUFFED. DRAIN IN A COLANDER AND TOSS GENTLY IN MELTED BUTTER.

PREP INSTRUCTIONS SAUTÉING:
PREHEAT FRYING PAN WITH BUTTER OR OIL OVER MEDIUM HEAT. COOK FROZEN PIEROGIES 7-9 MINUTES PER SIDE UNTIL THEY ARE GOLDEN BROWN.

INGREDIENTS:

POTATOES, WHOLE GRAIN WHEAT FLOUR, WHITE UNBLEACHED WHEAT FLOUR, ONION, EGG, SOUR CREAM (CULTURED CREAM), SALT, BLACK PEPPER, SOYBEAN OIL, GARLIC POWDER.
CONTAINS: MILK, EGG, WHEAT, SOY

NUTRITION FACTS:

SERVING SIZE: 7 PIECES (113G), SERVINGS: ABOUT 6 SERVINGS PER CONTAINER. CALORIES 200, TOTAL FAT 1.5G (2% DV), SAT FAT 0G (0% DV), TRANS FAT 0G, COLEST. 5MG (2% DV), SODIUM 75MG (3% DV), TOTAL CARB 41G (15% DV), DIETARY FIBER 4G (14% DV), TOTAL SUGARS <1G (INCL. 0G ADDED SUGARS, 0% DV), PROTEIN 6G, VIT. D 0G (0% DV), CALCIUM 20MG (2% DV), IRON 2.1MG (10% DV), POTAS. 270MG (6% DV)