Pork Pierogi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 250 μg | (83 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 30.3 μg | (67 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 20 grams Yeast
- 100 milliliters lukewarm milk
- 2 eggs
- 1 pinch sugar
- 1 tsp vegetable oil
- 1 onion
- 125 grams button Mushroom
- 200 grams Pork (Shoulder, boneless)
- 1 Tbsp vegetable oil
- 75 grams Crème fraiche
- 10 grams butter
- 1 egg yolk
- salt
- peppers
Preparation steps
Add flour to a bowl and make well in the middle. Dissolve the yeast in the milk, pour it into the bowl, sprinkle with some flour, cover and allow to rise for 15 minutes. Knead in eggs, sugar and oil and let the dough rise covered for another 30 minutes.
Chop the meat into fine pieces.
Peel the onion and garlic and fry in butter and oil. Add the meat and cook until crumbly. Clean the mushrooms, chop and mix in. Season with salt and pepper to taste and stir in the creme fraiche.
Roll out the dough on a floured surface and cut out circles 10 cm (approximately 4-inches) in diameter. Knead dough scraps again and repeat.
Give each circle a dollop of filling, fold one half over to form a semicircle and press the edges together with a fork. Place pierogi on a greased baking sheet, brush with beaten egg yolk and let rise for another 20 minutes. Bake at 200°C (approximately 400°F) for about 15 minutes. Serve hot.
