| Nutrient | Content | Reference |
|---|---|---|
| Calories | 255.6kCal | 256kCal |
| Proteins | 8.5g | 9g |
| Fats | 2.1g | 2g |
| Carbohydrates | 54.2g | 54g |
| Organic acids | 45.6g | 46g |
| Dietary fiber | 1.2g | 1g |
| Water | 35.2g | 35g |
| Ash | 0.7g | 1g |
| Vitamin A, RE | 30mcg | 30mcg |
| Retinol | 0.03mg | 0mg |
| Vitamin B1, thiamine | 0.1mg | 0mg |
| Vitamin B2, riboflavin | 0.1mg | 0mg |
| Vitamin B4, choline | 56.1mg | 56mg |
| Vitamin B5, pantothenic | 0.4mg | 0mg |
| Vitamin B6, pyridoxine | 0.1mg | 0mg |
| Vitamin B9, folate | 20.1mcg | 20mcg |
| Vitamin B12, cobalamin | 0.1mcg | 0mcg |
| Vitamin C, ascorbic | 0.3mg | 0mg |
| Vitamin D, calciferol | 0.1mcg | 0mcg |
| Vitamin E, alpha tocopherol, TE | 1.9mg | 2mg |
| Vitamin H, biotin | 3.3mcg | 3mcg |
| Vitamin PP, NE | 2.311mg | 2mg |
| Niacin | 0.9mg | 1mg |
| Potassium, K | 126.9mg | 127mg |
| Calcium, Ca | 48.7mg | 49mg |
| Silicon, Si | 2.7mg | 3mg |
| Magnesium, Mg | 15mg | 15mg |
| Sodium, Na | 31.2mg | 31mg |
| Sera, S | 67.3mg | 67mg |
| Phosphorus, P | 91.7mg | 92mg |
| Chlorine, Cl | 751.4mg | 751mg |
| Aluminum, Al | 727.3mcg | 727mcg |
| Bohr, B | 25.2mcg | 25mcg |
| Vanadium, V | 61.3mcg | 61mcg |
| Iron, Fe | 1mg | 1mg |
| Iodine, I | 4.4mcg | 4mcg |
| Cobalt, Co | 2.1mcg | 2mcg |
| Manganese, Mn | 0.3944mg | 0mg |
| Copper, Cu | 79.1mcg | 79mcg |
| Molybdenum, Mo. | 11.4mcg | 11mcg |
| Nickel, Ni | 1.5mcg | 2mcg |
| Tin, Sn | 6.7mcg | 7mcg |
| Selenium, Se | 4.6mcg | 5mcg |
| Strontium, Sr. | 4.1mcg | 4mcg |
| Titan, Ti | 7.5mcg | 8mcg |
| Fluorine, F | 23.1mcg | 23mcg |
| Chrome, Cr | 2.2mcg | 2mcg |
| Zinc, Zn | 0.6462mg | 1mg |
| Starch and dextrins | 46.1g | 46g |
| Mono- and disaccharides (sugars) | 2.4g | 2g |
| Cholesterol | 34mg | 34mg |
Гогушки, also known as Gogushki, are a type of traditional Russian dumplings that are popular in Eastern European cuisine. These small, bite-sized dumplings are typically filled with a variety of ingredients, such as meat, cheese, vegetables, or fruits. They are similar to other dumpling varieties like pelmeni or pierogi, but with their own unique twist.
Гогушки can be a nutritious addition to your diet, as they are often made with wholesome ingredients. The nutritional value of Гогушки can vary depending on the filling and cooking method used. Here are some general nutritional facts about Гогушки:
Гогушки can be a versatile addition to your diet and can be enjoyed in various ways. Here are some ideas on how to incorporate Гогушки into your meals:
Гогушки are a delicious and versatile food that can be enjoyed in various ways. Whether you prefer savory or sweet fillings, there are endless possibilities when it comes to Гогушки. They can be a nutritious addition to your diet, providing protein, carbohydrates, fiber, vitamins, and minerals. So why not give Гогушки a try and explore the flavors of Eastern European cuisine?
read more...Vareniki is a very popular dish. They find a worthy place for themselves both on the everyday and on the festive table. And of course, I want the dumplings to look festive on the festive table.
A beautiful appearance will have a pigtail on dumplings. Sculpting such a pigtail is quite simple, the main thing here is experience and skill. It should be noted that the pinch in the form of a pigtail should not be thick, the preliminary pinch of the dumpling, before sculpting the pigtail, should be made wider and thinner.
This should be done so that both the dumpling and the pinch are cooked at the same time. After all, if the pinch turns out to be thick, then it will not boil as it should. And if you boil the dumpling longer, then the pinch will be ready, but now the dumpling itself can boil from long cooking. Now we will show you how to sculpt dumplings with a pigtail. The step-by-step photo clearly and clearly shows the whole process.
So, here is a step-by-step instruction on how to sculpt dumplings with a pigtail correctly.
Recipes with dumpling dough
Step 1
For work, we need 400 grams of dough for dumplings, a filling for dumplings (400 g), a rolling pin, a kitchen board, a glass with thin walls.
Step 2
Roll out the dough thinly.
Step 3
Cut out circles with a glass.
Step 4
Put 1 tablespoon of the filling on each circle and pinch the dumpling. Go through the pinch again, making it wider and thinner.
Step 5
With the left hand we hold the dumpling in the air, and with the right hand we sculpt a pigtail. The thumb (top) and index finger (bottom) will work. The other hand will twist the dumpling. Raise the corner with your thumb and press it well between the fingertips. At the same time, we pull the formed ear to the side.
Step 6
With your thumb, lift the drawn ear up and wrap it.
Step 7
Again, we press it well between the fingertips, while pulling the next ear.
Step 8
We continue to work ear by ear.
Step 9
The pigtail is ready.
Step 10
Vareniki are ready for cooking.
Pies are one of the favorite treats of both adults and children. They are served with borscht, soups instead of bread. Sweet pies are delicious with tea or milk. Pies can be taken with you on the road, on a picnic, to school or to work. But everyone notices that one hostess often has pies on the table, while the other almost never.
This is due not only to the fact that not every housewife fully succumbs to yeast dough, but also to the fact that the filling flows out of the pies during baking, they unfold, crack along the seam and as a result have a not very appetizing look. In order for the pies to look attractive, and the filling does not leak out, the pies should be formed correctly.
Depending on the filling, you can form open or closed pies. If you cook pies with different fillings at the same time, then by giving them a different shape, you will mark them well. And your relatives will be able to accurately choose from the common slide exactly the pie with the filling that they like. Well, no one will argue that beautifully formed pies always look very appetizing.
Recipes with yeast dough ingredient
Step 1
For work, we need pie yeast dough, potato (or other) filling, wheat flour, rolling pin, kitchen board, glass.
Step 2
On a board dusted with flour, roll out the dough to a thickness of 0.5 cm.
Step 3
Cut out circles with a glass.
Step 4
Place 1 tablespoon of filling on each circle.
Step 5
Connect the two sides of the circle, lifting them up and pinching to the middle.
Step 6
Attach the opposite side of the circle to this middle.
Step 7
Pinch off the 2 holes that formed to form a triangle.
Step 8
The pies are ready to bake.
Step 1
For work, we need pie yeast dough, pie filling, flour, rolling pin, cutting board.
Step 2
Roll out the dough to a thickness of 0.5 cm.
Step 3
Cut out circles with a glass.
Step 4
Put a tablespoon of the filling on the mugs.
Step 5
In the middle, lifting the edges up, connect the two opposite sides of the circle.
Step 6
Pinch the pie along the entire length.
Step 7
Then you can form a beautiful curly pinch and bake pies, laying them up with a seam.
Step 8
Or do not form a beautiful pinch, but put the pies on a baking sheet seam down.
Step 9
You can bend the two ends of the pie to the middle of the pie.
Step 10
And then put the pie with the folded edges down. This method of molding is very suitable if you are very afraid of leaking liquid filling.
Step 11
You can also leave the middle of the pie open so that the filling can be seen.
Step 1
For work, we need yeast pie dough, flour for dusting, a rolling pin, a cutting board.
Step 2
On a board dusted with flour, roll out the dough to a thickness of 0.5 cm in the form of a rectangle.
Step 3
Put the filling on the edge of the dough with a strip.
Step 4
Roll up the dough, pinch the edges.
Step 5
With the palm of your hand, evenly divide the dough into small equal pieces.
Step 6
Turn each separated piece by 180°C, as if unscrewing it.
Step 7
Separate a piece and pinch the holes. You can lay the pie on a baking sheet with the tucks to the sides or orienting them up and down.
Step 1
For work, we need pie yeast dough, filling for pies, a glass, a rolling pin, a cutting board.
Step 2
On a board dusted with flour, roll out the dough to a thickness of 0.5 cm.
Step 3
Cut out circles using a glass.
Step 4
Put 1 tablespoon of the filling on the mugs.
Step 5
Connect the opposite sides of the circles. Pinch in the middle.
Step 6
Pinch the entire edge of the pie.
Step 7
You can bend the formed patty into a crescent shape, or connect the two ends and press the junction.
Step 8
You can walk along the edge of such a pie with a fork in order to form a figured edge.
Step 9
And you can pinch the edge curly.
Step 1
For work, we need yeast pie dough, pie filling, flour for dusting, rolling pin, knife, cutting board.
Step 2
On a board dusted with flour, roll out the dough to a thickness of 0.5 cm.
Step 3
Cut out rectangles of approximately 10x15 cm from the dough.
Step 4
On the one hand, across the entire width, lay out the filling on the rectangle, and on the other hand, up to half of the rectangle, make cuts with a knife.
Step 5
Roll up the rectangle. Pinch the edges. The pies are ready to bake.
Step 1
For work, we need yeast pie dough, pie filling, a knife, a cutting board, a rolling pin.
Step 2
On a board dusted with flour, roll out the dough to a thickness of 0.5 cm.
Step 3
Using a knife, cut into 7x7 cm squares.
Step 4
Put the filling in the middle of each square.
Step 5
Connect in the center all 4 corners of the square. Pinch well. The pie can be baked in this form. Then the filling of the pie will be clearly visible.
Step 6
You can pinch all four holes formed. Get a closed square pie.
Step 1
For work, we need yeast pie dough, pie filling, flour, a knife, a glass, a rolling pin, a cutting board.
Step 2
On a board dusted with flour, roll out the dough to a thickness of 0.5 cm.
Step 3
Cut out circles using a glass.
Step 4
Put the filling in the middle of the circle along the length, and cut the edges of the circle into strips at an angle.
Step 5
Alternately wrap the strips on the left and right sides onto the filling, forming a weave.
Step 6
The pies are ready to bake.