4 Serves
83 Mins
In a large mixing bowl, combine flour and egg to form a smooth, elastic dough, then let it rest covered for 30 minutes.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
166 µg / 400 µgCalcium
44 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
152 mg / 1,250 mgPotassium
283 mg / 4,700 mgSodium
1757 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
4 g / 28 gSugar
18 g / 50 gSaturated Fat
1 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Wash and hull the strawberries, then slice them if they are large and toss with sugar.
Roll out the dough on a floured surface using a rolling pin until thin, then cut into circles.
Place a spoonful of strawberries in the center of each dough circle, fold over, and pinch the edges tightly to seal.
Bring a large pot of salted water to a boil and cook the pierogi in batches until they float to the surface.
4
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Kenyan