Kalluunka pierogi wuxuu isticmaalaa jiis, subag, iyo labeen dhanaan, waxana uu ku fiican yahay pierogi macmacaanka sida jiiska macaan, dabacsan ama miraha kale. Hase yeeshee, sidoo kale waxay si fiican ujirtaa buuxinta saxarada.
Waxa aad u Baahantahay
- 8 wiqiyaal sabdo aan lahayn (jilicsan)
- 8 wiqiyad jilicsan (jilicsan)
- 1/2 koob oo labeen dhanaan ah
- 3 ½ koob oo bur ah oo dhan ah
- 1 qaado oo milix ah
Sida loo sameeyo
- Subagga, jiiska kareemka, iyo kareemka labka ah ee mashiinka cuntada lagu rakibay qalab birta ah iyo geedi socodka illaa iyo siman.
- Ku dar bur iyo milix iyo garaac wadajir ah.
- Cuntada ka soo bax bac caag ah.
- Isticmaal gacmaha laysku qurxiyo, u samee kubad iyo si adag u duub.
- Qaboojiyaha ugu yaraan 2 saacadood ama habeenkii.
Fiiro gaar ah: Markaad la shaqaynayso bur, hubso inaad si sax ah u cabbirto .
Ogsoonow: sida loo rogo, gooyo, buuxiyo oo loo kariyo pierogi .
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 85 |
| Total Fat | 8 g |
| Fatuurad la ruxay | 5 g |
| Fat | 2 g |
| Kolestarool | 22 mg |
| Sodium | 61 mg |
| Carbohydrateska | 2 g |
| Fiber diirran | 0 g |
| Protein | 1 g |