Apricot Dumplings
(0 votes)
(0 votes)
Health Score:
48 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
667
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,481 mg | (37 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dough
- 1 kilogram cooked potatoes (cooked the day before)
- 75 grams Pastry flour
- 75 grams Semolina flour
- 1 egg
- salt
- Nutmeg
- For the filling
- 12 Apricot
- 12 pcs Sugar cube
- salt
- 5 Tbsps butter
- 100 grams breadcrumbs
- sugar (for dusting)
- cinnamon (for dusting)
Preparation steps
1.
For the dough: Peel the potatoes and press through a ricer. Mix with the flour, semolina and egg and season with salt and nutmeg. Knead into a smooth dough. With floured hands, form a roll and cut it into 12 slices.
2.
Rinse the apricots, halve, remove the pits and place a lump of sugar in each apricot. Press an apricot into each piece of dough and wrap firmly with the dough.
3.
Add the dumplings to a pot of boiling lightly salted water and simmer for about 20 minutes.
4.
Melt the butter in a frying pan, add the breadcrumbs and fry until golden stirring.
5.
Remove the cooked apricot dumplings with a slotted spoon, drain and turn into the buttered breadcrumbs. Serve dusted with cinnamon and sugar on a warmed plate. Best served with a rich cup of coffee.
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