Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 egg
- 1 large onion
- 2 cups flour
- 1/4 cup melted butter
- 1/2 cup water
- 6 or 7 medium potatoes
- pinch of salt
Directions
Mix flour, water and salt in a bowl to make dough. Knead and set aside. Boil potatoes. Mash potatoes and add some of the onions. Roll dough on cutting board. Take small ball of dough and roll out to form small circle - about the size that fits will in your palm. Put small spoonful of potato mixture in the center of the circle - press sides together around potato. Drop each vereniki into boiling water for 7 to 10 minutes. Drain water and serve vereniki with sauteed onions and melted butter.
Category:Kyrgyzstanian Recipes
Category:Kyrgyzstanian Meat Dishes