Herb Dumplings With Creamy Bacon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 714 cal. | (34 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 580 mg | (15 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the herb dumplings
- 1 shallot
- 1 Tbsp butter
- 500 grams day-old White roll
- 250 milliliters lukewarm milk
- 2 eggs
- 3 Tbsps freshly chopped Fresh herbs (such as chives and parsley)
- salt
- Nutmeg
- freshly ground peppers
- freshly chopped parsley (for garnish)
- For the creamy bacon sauce
- 150 grams Smoked bacon
- 1 onion
- 200 milliliters Whipped cream
- 80 grams Sour cream
- salt
- peppers
Preparation steps
For the dumplings: Peel the shallot, finely dice and sweat in hot butter until translucent. Cut the bread into thin slices and pour the milk over top. Mix in the eggs, herbs and shallot and set aside for about 20 minutes.
Season with salt, nutmeg and pepper, shape into round dumplings with wet hands and cook in boiling salted water for 20 minutes.
Meanwhile, for the sauce: Cut the bacon into small cubes and fry in a hot frying pan until crispy. Peel the onion and chop finely. Add to the bacon and sauté until golden brown. Deglaze with the cream, bring to a boil and cook until slightly reduced. Remove from the heat and stir in the sour cream. Season with salt and pepper.
Remove the dumplings with a slotted spoon and arrange on serving plates. Cover with the sauce and sprinkle with fresh chopped parsley.
