Cheese Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 Tbsp melted butter
- 1 egg
- salt
- For the filling
- 1 Red Bell pepper
- 2 scallions
- 2 garlic cloves
- 300 grams Feta
- 1 egg
- 1 tsp sharp ground paprika
- for the sauce and garnish
- 300 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- salt
- 2 Tbsps butter
- 1 tsp sharp ground paprika
Preparation steps
For the dough: mix ingredients with 150 ml (approximately 5 ounces) of lukewarm water and knead until smooth, adding a little water or flour as needed. The dough should be smooth and elastic. Cover and let rest at room temperature about 30 minutes.
For the filling: rinse peppers and scallions and peel garlic. Chop all very finely. Crush feta and add to vegetables. Stir in egg. Season with salt, pepper and 1 teaspoon paprika.
Roll dough until thin on lightly floured surface and cut into squares about 4 cm (approximately 1 1/2-inch). Spread 1/2 teaspoon filling in the middle, fold in corners to form an envelope and pinch into a star shape.
Bring a pot of water to a rolling boil and let dumplings cook for about 4 minutes.
For the sauce and garnish: mix yogurt with lemon juice and add a little salt. Stir remaining paprika into melted butter.
Drain dumplings, top with yogurt sauce and garnish with paprika butter. Serve on warmed plates.
