4 Serves
55 Mins
2 g
12 g
12 g
Prepare the pierogi dough by mixing flour, egg, and water, then roll it out thinly using a rolling pin.
Ingredients, vitamins, and health benefits
Pierogi Dough (Flour, Egg, Water)
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PolishVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
40 µg / 400 µgCalcium
41 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
34 mg / 1,250 mgPotassium
222 mg / 4,700 mgSodium
1435 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Sauté the sauerkraut filling in a frying pan with a small amount of cooking oil until softened and fragrant.
Place spoonfuls of the filling onto dough circles, fold, and seal the edges tightly.
Boil the pierogi in a large pot of water until they float to the surface, then remove with a slotted spoon.
Heat cooking oil in a frying pan and sear the boiled pierogi until golden brown, seasoning with salt and pepper to taste.
Cooking Oil
Sauerkraut
Salt
Black Pepper
Vitamin A
1 µg / 900 µgVitamin C
18 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
40 µg / 400 µgCalcium
41 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
34 mg / 1,250 mgPotassium
222 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9
g40
g2
g
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LibyanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g