Ingredients: sauerkraut,mushroom, onion, flour, soybean oil, salt and pepper
14 oz, 12 pieces, vacuum packed.
Preparation: Allow pierogi thaw, preferably in your refrigerator. Place thawed pierogi in a skillet with melted butter and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.
IMPORTANT: Avoid high heat as it tends to toughen the dough.