COOKING INSTRUCTIONS

PEROGIES:

COOK FROM FROZEN: PLACE IN BOILING WATER FOR 5 MINUTES, DRAIN, GENTLY TOSS WITH OIL & ENJOY! FRY AFTER BOILED IF PREFERRED

PEROGY DOUGH:

YIELDS 5 DOZEN: FULLY THAW DOUGH. HAVE EXTRA FLOUR READY FOR ROLLING. CUT INTO SECTIONS AND ROLL OUT DOUGH TO CUT INTO CIRCLES. DO NOT OVER FLOUR. FILL WITH YOUR FAVOURITE FILLING. TRAY FREEZE. COOK FROM FROZEN; BOIL FOR 5 MINUTES IN BOILING WATER. FRY AFTER BOILING IF PREFERRED.