Conte's Pasta Gluten-Free Potato & Cheese with Onion Pierogies (FROZEN)
- SKU60767
- UPC/ISBN 734158942010
- Brand Conte’s Pasta Co. Inc.
- Unit Size 12 oz
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- Buy 6 or above and get 10% off
Ingredients - GF dough: non-gmo rice flour, non-gmo corn starch, water, whole eggs, non-gmo canola oil, non-gmo quinoa, non-gmo xanthan gum, salt, non-gmo guar gum Filling: potatoes (boiled without skin), cheddar cheese (pasteurized milk, cheese culture, salt, enzymes, annatto [potato starch and powdered cellulose to prevent caking]), onions, water, salt, black pepper.
Good manufacturing practices are used to segregate ingredients in a facility that also processes wheat.
COOKING INSTRUCTIONS:
Add 1 1/2 tablespoons of salt to 4 quarts of water, bring to a boil, gently place frozen pierogies into water. Stirring gently, bring water to a simmer & cook pierogies for approx. 8-10 minutes. Drain well, top with your favorite trimmings.
Kristen
Dec 4th 2016These are amazing! I expected to be disappointed as I thought they would be like Mrs. T's pierogi. They are far superior. Even my non-celiac husband loves them. He says he cannot tell they are GF. I will be ordering them for every holiday.
Jill
Aug 16th 2016LOVE!!! LOVE!!!! LOVE!!!! Did I say, I love this product? Well I just LOVE it!!!!!! I have been grown up and raised on these. My family, when I could eat the gluten kind, made me make them. We only used the true Polish kind and/or Kowalkski's and such like that. I am 43, and just in the past few years, haven't been able to gluten/wheat products, just to name a few things. Well, I got these and was able to make them, just like the gluten counter parts just the same. They tasted identically to the ones I use to make. Same with these, I would semi defrost them, then add butter and good oil to my pan, I would add chopped onion, then garlic, I would also add onion and garlic powders, salt and pepper too. Go a little above med/high heat and pan fry those suckers away, until, they were super browned on both sides, not burnt though. Served them as themselves. Sometimes though, serving them not with sour cream or apple sauce, but with a very good French onion dip! When I made theses, it was just like in the past, with the gluten kind!
Andrea
Jun 7th 2016These were a good find! I personally don't like to boil pierogies, so I fry them in oil on the stove. I would buy these again!
Stephen
May 13th 2016These Pierogis were pretty good for being gluten-free. They were small, but just enough to satisfy - and they are delicious fried with butter and onions. I boiled them like the package stated, but the next time I do them I WILL NOT boil. I would just place them in hot water to thaw. Boiling them caused the filling to come out of some and I had all dough.
BreAnna Sweder
Apr 6th 2016These are surprisingly great! You cannot tell the difference on taste with a non-GF one. Only suggestion is to cook them on the aldente side because the overcook super easy.
