Potato and white mushroom varenyky (Pierogi)

Ingredients: boiled potatoes (45%), premium wheat flour (31 %), water (18%), fried champignon mushrooms (10%), fried onions (6%), dried porcini mushrooms, refined sunflower oil, salt, ground black pepper.

Allergens are highlighted in bold.

Cooking method: frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 5–7 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).

Do not refreeze once thawed.