Pierogi

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pierogi
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Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
629
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie629 cal.(30 %)
Protein19 g(19 %)
Fat26 g(22 %)
Carbohydrates77 g(51 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.4 μg(12 %)
Vitamin E2.5 mg(21 %)
Vitamin K31.5 μg(53 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.3 mg(21 %)
Folate82 μg(27 %)
Pantothenic acid1.8 mg(30 %)
Biotin20.7 μg(46 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C17 mg(18 %)
Potassium594 mg(15 %)
Calcium76 mg(8 %)
Magnesium36 mg(12 %)
Iron2.4 mg(16 %)
Iodine19 μg(10 %)
Zinc1.8 mg(23 %)
Saturated fatty acids11.8 g
Uric acid73 mg
Cholesterol257 mg
Complete sugar3 g

Ingredients

for
4
For the dough
400 grams Pastry flour
4 eggs
2 Tbsps olive oil
1 tsp salt
Pastry flour (to work)
For the filling
25 grams dried Mushrooms
80 grams button Mushroom
1 onion
4 Tbsps clarified butter
1 tsp Caraway
300 grams Sauerkraut (canned)
1 bay leaf
2 cloves
3 Juniper berries
salt
freshly ground peppers
How healthy are the main ingredients?
SauerkrautMushroomolive oileggsaltonion

Preparation steps

1.

For the dough: Knead the flour, eggs and oil with salt into a smooth, pliable dough. Shape the dough into a ball, wrap in plastric wrap and let rest about 30 minutes.

2.

For the filling: Soak the dried mushrooms in a little lukewarm water for about 20 minutes. Clean and chop the button mushrooms. Peel and finely chop the onion. Saute the onion in 2 tablespoons of butter. Add the caraway and button mushrooms and cook a few minutes, then add the drained sauerkraut. Add the spices in a tea bag to the sauerkraut. Drain the soaked mushrooms filter the mushroom water through a coffee filter and add it to the sauerkraut along with the mushrooms. Simmer 15-20 minutes. Drain the liquid. Season with salt and pepper.

3.

Roll out the dough thinly on a floured surface. Cut out circles 8-10 cm in diameter (approximately 3-4 inches). Put 1-2 teaspoons of filling into each. Fold into semicircles and press the ends together.

4.

Cook the pierogi in boiling salted water for 2-3 minutes, until they float to the surface. Remove with a slotted spoon, drain well and briefly rest in the remaining hot butter in a pan. Season with salt and pepper and serve immediately.

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