4 Serves
89 Mins
Prepare the dough by mixing flour and water, then roll it out thinly on a floured surface using a rolling pin.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
23 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
226 mg / 1,250 mgPotassium
415 mg / 4,700 mgSodium
868 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Combine the ground meat filling with finely chopped onions and season with salt and pepper.
Place small portions of the meat mixture onto dough circles, fold, and seal the edges tightly.
Boil the pierogi in a large pot of salted water until they float to the surface.
Heat olive oil in a frying pan and sear the boiled pierogi until they are golden brown and crispy.
25
g75
g24
g
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Thai