Pierogi with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 41.4 μg | (92 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,155 mg | (29 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 11.5 mg | (77 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 360 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams Pastry flour
- 4 eggs
- salt
- 400 grams starchy potatoes
- 2 shallots
- 2 Tbsps butter
- 200 grams Quark
- 1 egg yolk
- freshly ground peppers
- 500 grams Chanterelle
- Pastry flour (to work)
- 4 Tbsps clarified butter
- 2 Tbsps coarsely chopped Dill
Preparation steps
Sift the flour onto the work surface and form a well in the middle. Crack the eggs into the middle with 1/2 teaspoon of salt and knead into a smooth, firm dough. Add a little water if needed. Wrap in plastic wrap and let it rest for 30 minutes.
For the filling, rinse the potatoes and boil in salted water for about 30 minutes until done. Peel the cooked potatoes and press through a potato ricer. Peel and finely dice the shallots, then sauté until golden in butter. Mix the potatoes with the shallots, quark and egg yolks and season with salt and pepper.
Rub the mushrooms thoroughly with a wet paper towel or kitchen towel to clean them.
Roll out the dough thinly on a floured surface (or use a pasta machine). Use a cookie cutter to cut out circles of 6-8 cm diameter (approximately 2-3 inches). Put a heaping teaspoon of filling into each circle, then fold into crescents and press the edges together carefully. If desired, press with a fork to make a pattern around the edges. Cook the pierogi in boiling salted water for 2-3 minutes, until they float to the surface.
Heat the butter in a large skillet and fry the mushrooms for 3-5 minutes. Season with salt, pepper and dill.
Remove the pierogi with a slotted spoon, drain well and toss in the pan with chanterelles about 1 minute. Serve on plates.
