RecipeDB

Cooking in progress....

Wareneki

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.1896
Energy (kCal)621.6876
Carbohydrates (g)7.534
Total fats (g)15.3919
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all of the dough ingredients together to make a soft dough. Roll out thinly onto a floured board and cut into circles (I like to use a mason jar lid). Blend the filling mixture well and put enough filling to cover half of the circle but leave edges to seal the wareneki. Fold the other half over into a half moon shape then press the edges together with fingers or lightly with a fork. Boil the wareneki for about ten minutes - they will float when cooked. Serve with gravy or butter or after they're boiled you can fry the wareneki with onions and bacon and serve with sour cream (I like mine with ketchup). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    salt 1/2 teaspoon - - - -
    egg white 2 34.32 0.4818 7.194 0.1122
    purpose flour 2 - 2 1/2 cups 403.4676 0.0 89.7602 2.2667
    curd cottage cheese 1 lb curd 403.4676 0.0 89.7602 2.2667
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    salt 1/2 teaspoon - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition