Perogies with Potato and Mushrooms

Ingredients:
Dough: Free Run Eggs, Organic Wheat Flour, Water, Salt
Filling: Yellow Potato, Mushrooms, Organic Butter, Organic Milk, Free Run Eggs, Salt

Cooking Instructions:
1. Fill a large pot with 3 quarts water (approximately 3 liters)
2. Add 1 tbs of salt
3. Set on high and bring to boil
4. Add perogies to the water. Stir gently to avoid sticking to the pot
5. Allow the perogies to float while stirring occasionally
6. Reduce to medium heat and cook for 2-4 min or until the dough is tender. Ensure the internal temperature reaches 74*C/165*F
7. Remove perogies with a slotted spoon and toss gently with butter

Tips:
1. Enjoy perogies with sour cream, ketchup, or any of your favorite topping
2. Pan-Frying: Place the boiled perogies, butter or vegetable oil in a preheated pan and fry them until golden crust on both sides

Perogies with Potato and Mushrooms

Ingredients:
Dough: Free Run Eggs, Organic Wheat Flour, Water, Salt
Filling: Yellow Potato, Mushrooms, Organic Butter, Organic Milk, Free Run Eggs, Salt

Cooking Instructions:
1. Fill a large pot with 3 quarts water (approximately 3 liters)
2. Add 1 tbs of salt
3. Set on high and bring to boil
4. Add perogies to the water. Stir gently to avoid sticking to the pot
5. Allow the perogies to float while stirring occasionally
6. Reduce to medium heat and cook for 2-4 min or until the dough is tender. Ensure the internal temperature reaches 74*C/165*F
7. Remove perogies with a slotted spoon and toss gently with butter

Tips:
1. Enjoy perogies with sour cream, ketchup, or any of your favorite topping
2. Pan-Frying: Place the boiled perogies, butter or vegetable oil in a preheated pan and fry them until golden crust on both sides