Polish Curd Cheese, Onion & Potato Pierogi - Traditional & Tasty
Polish Curd Cheese, Onion & Potato Pierogi - Traditional & Tasty
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For an unforgettable taste of home, try our Onion and potato pierogi featuring Polish curd cheese.
This Traditional recipe combines sweet, mellow onions and tender potatoes with rich, salty curd cheese loved for generations. Each wholesome bite delivers a perfect balance of flavours and textures.
This authentic meal brings back cherished memories of cooking in a Polish kitchen with recipes passed down through generations.
Made with care using only the finest ingredients, this traditional recipe fills your home with nostalgic aromas and delicious comfort. Give your family a mouthwatering taste of their heritage with every bite. Curd Cheese, Onion and potato pierogi lets you savour your roots one satisfying serving at a time.
Features
Features
- Each tube contains 10 pierogi (Enough for 2 people)
- Great taste award winner 2021
- Frozen for the fresh dumplings
- Every one of our pierogi is handmade with care!
Ingredients
Ingredients
- Potato (34%), Wheat flour, Curd Cheese (19%) Water, Onion (3%) Rapeseed oil, Salt
- Please be advised that this product contains gluten and milk.
- NET WEIGHT: 400G
Cooking
Cooking
- Boil for 3 minutes
- Fry till golden brown
- Enjoy a meal in under 10 minutes
Did you know?
Did you know?
Curd Cheese is loaded with essential nutrients like protein, B vitamins, and minerals such as calcium, selenium, and phosphorus? Adding it to your diet can be a fantastic way to improve your overall health.
Shipping
Shipping
- To ensure prompt delivery, we ship out on Tuesdays, Wednesdays, and Thursdays. This allows for your package to arrive the following business day.
- If you place your order before 2 pm, we will do our best to ship your product on the next shipping day. However, please note that we cannot always guarantee this.
- Please note that any orders placed on or after 2 pm on a Wednesday will be delivered on the following Tuesday. This is due to courier bookings.
