Pierogi
Good nutritional profile
Polish filled dumplings.
Pierogi are Polish half-moon dumplings of wheat dough filled with potato and farmer's cheese, meat, sauerkraut and mushroom, or fruit, then boiled and often pan-fried in butter with onion. They are mostly carbohydrate from the dough and potato, with some protein and moderate fat. Boiled pierogi are lighter than fried ones, and a small spoonful of sour cream is enough on top.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 6g | 10.7% |
| Fat | 5g | 7.1% |
| Carbs | 26g | 8.7% |
| Simple Sugars | 9.1g | Estimate |
| Complex Carbs | 15.9g | Estimate |
| Fiber | 1g | 4.0% |
| Water | 62g | 2.5% |
| Calories | 165 | 7.3% |
Glycemic Index
Click to view full GI ranking →
Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 2.69 | g | 13.5% |
| Monounsaturated | 1.31 | g | 5.2% |
| Polyunsaturated | 0.33 | g | 2.5% |
| Omega-3 | 0.099 | g | Estimate |
| DHA | 2 | mg | 0.2% |
| Omega-6 | 0.231 | g | Estimate |
| Trans | 0.06 | g | 3.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 4.2 | mg |
| Vitamin E | 0.16 | mg |
| Selenium | 10.1 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 38.5 | mcg | 4.3% |
| vitamin B1 | 0.048 | mg | 4.0% |
| vitamin B2 | 0.062 | mg | 4.8% |
| vitamin B3 | 0.529 | mg | 3.3% |
| vitamin B6 | 0.098 | mg | 5.8% |
| vitamin B9 | 11.8 | mcg | 3.0% |
| vitamin B12 | 0.088 | mcg | 3.7% |
| vitamin C | 4.2 | mg | 4.7% |
| vitamin D | 0.075 (3 IU) | mcg | 0.5% |
| vitamin E | 0.164 | mg | 1.1% |
| vitamin K | 1.04 | mcg | 0.9% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 30.3 | mg | 3.0% |
| iron | 0.607 | mg | 3.4% |
| magnesium | 15.3 | mg | 3.8% |
| phosphorus | 75.9 | mg | 10.8% |
| potassium | 197 | mg | 7.6% |
| sodium | 298 | mg | 13.0% |
| zinc | 0.386 | mg | 3.5% |
| copper | 0.078 | mg | 8.7% |
| manganese | 0.221 | mg | 9.6% |
| selenium | 10.1 | mcg | 18.4% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 141 | mg | 20.1% | 109% |
| Isoleucine | 244 | mg | 17.4% | 100% |
| Leucine | 451 | mg | 16.5% | 91% |
| Lysine limiting | 293 | mg | 14.0% | 75% |
| Methionine | 210 | mg | 20.0% | 113% |
| Phenylalanine | 512 | mg | 29.3% | 154% |
| Threonine | 205 | mg | 19.5% | 101% |
| Tryptophan | 74 | mg | 26.4% | 138% |
| Valine | 306 | mg | 16.8% | 94% |
Compare with other products
Values per 100 g
Add products above to see a side-by-side comparison.
Similar Products
Closest by macronutrient profile
Allergens
Recipe
See full recipeIngredients
- Plain flour 300 g
- Egg 1
- Warm water 120 ml
- Sour cream 2 tbsp
- Salt 1 tsp
- Potatoes 400 g
- Farmer's cheese or twaróg 150 g
- Onion 2 medium
- Butter 50 g
- Black pepper to taste
Instructions
- 1
Boil the potatoes until tender, drain and mash smooth.
- 2
Finely chop and fry one onion in butter until golden, then mix into the potatoes with the cheese, salt and pepper to make the ruskie filling.
- 3
Knead flour, egg, warm water, sour cream and salt into a soft, smooth dough and rest covered 30 minutes.
- 4
Roll the dough thin, cut out 8 cm rounds, add a spoon of filling to each, fold and pinch the edges to seal tightly.
- 5
Boil the pierogi in batches in salted water for 3 to 4 minutes, until they float, then lift out.
- 6
Slice the second onion and fry in butter until golden.
- 7
Serve the pierogi topped with the fried onions and extra sour cream.