Perogies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 691 cal. | (33 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 340 mg | |||
| Complete sugar | 4 g |
Preparation steps
Put flour on work surface and create a well in the center. Add eggs, 1/2 teaspoon salt and some water, as needed, and knead into a smooth, firm dough. Wrap in plastic wrap and let rest for about 30 minutes.
Rinse potatoes and boil in salted water for about 30 minutes, until done. Peel and press through a ricer. Peel and mince shallots. Heat butter in a pan and sauté shallots until golden. Combine potatoes, shallots, quark and egg yolks. Season with salt and pepper.
Thinly roll out dough on a floured surface. Cut out circles with a cookie cutter, about 6-8 cm (approximately 2 /34 inches) diameter. Add a bit of potato mixture to the center of each circle. fold over and press edges to seal, preferably with a fork. Simmer perogies in salted water for about 5 minutes.
Remove perogies and drain. Heat remaining butter in a pan and fry perogies until golden brown, about 1-2 minutes. Remove and serve hot.
