Pierogi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 594 mg | (15 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
