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Gluten Free Perogies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.1456
Energy (kCal)1594.418
Carbohydrates (g)318.2363
Total fats (g)22.3725
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place first five ingredients in a blender and blend until smooth. Pour into a medium sized bowl. | 2. Sift and mix dry ingredients together and add to liquid mixture. | 3. Knead well with hands until dough is smooth. | 4. Cover and let stand while you make the filling. | 5. Roll thin on an oiled surface. Cut with 2 1/2 inch round cutter. Place teaspoonful of filling on each piece and seal edges tightly together. | 6. Drop perogies into boiling salted water. Boil for five minutes after the perogies float to the top of the water. | 7. Toss in melted butter and serve with onion, bacon bits and sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream cottage cheese 1 cup - - - -
    egg 1 71.5 0.36 6.28 4.755
    milk 3 tablespoons 27.45 2.151 1.4175 1.4715
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    water 1/2 cup 0.0 0.0 0.0 0.0
    potato starch 1/4 cup - - - -
    cornstarch 1/2 cup 243.84 58.4128 0.1664 0.032
    tapioca flour 1/2 cup 272.08 67.4044 0.1444 0.0152
    rice flour 1 1/2 1/2 867.42 189.9081 14.1015 3.3654
    soya flour 1/4 cup - - - -
    xanthan gum 3 teaspoons - - - -
    salt 1 teaspoon - - - -

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



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