4 Serves
76 Mins
Prepare the dough by mixing flour and water, then knead until smooth and let it rest while you prepare the filling.
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Vitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
198 µg / 400 µgCalcium
411 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
439 mg / 1,250 mgPotassium
640 mg / 4,700 mgSodium
1240 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
93 gAlcohol
0 g
Boil the potatoes until tender, then mash them thoroughly using a potato masher.
Combine the mashed potatoes with farmer's cheese, salt, and black pepper to create the filling.
Roll out the dough on a floured surface, cut into circles, place a spoonful of filling in the center, and seal the edges tightly.
Heat olive oil in a frying pan and sauté the onions until golden brown.
Boil the pierogi in a large pot of salted water until they float to the surface, then serve hot with the sautéed onions.
25
g75
g24
g
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Thai