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Pierogi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.12
Energy (kCal)286.0
Carbohydrates (g)1.44
Total fats (g)19.02
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately. | 2. Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used. | 3. Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 8 cups - - - -
    egg 4 286.0 1.44 25.12 19.02
    cream 1 container sour - - - -
    salt 1/2 teaspoon - - - -
    water - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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