Meat and Potato Dumplings
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
293
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 835 mg | (21 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the dough
- 1 kilogram starchy potatoes
- 150 grams Pastry flour
- 2 eggs
- salt
- Nutmeg
- For the filling
- 1 onion
- 150 grams mixed Ground meat
- 1 Tbsp freshly chopped parsley
- freshly ground peppers
- 50 grams cooked Sauerkraut (prepared)
Preparation steps
1.
For the dough: Rinse potatoes and steam for about 30 minutes. Then peel, press trough a ricer and evaporate over low heat. Knead potatoes, 2/3 of flour, eggs, salt and nutmeg to form a loose, well-moldable dough. Add more flour if needed.
2.
For the filling: Peel and mince onion. Heat butter in a pan and fry onion until translucent. Add minced meat and fry until crumbly. Stir in parsley and cabbage. Season well with salt and pepper.
3.
Use floured hands to shape dough into small balls. slightly flatten, add a bit of filling, fold over and pinch to seal.
Cook dumplings in simmering salted water for about 20 minutes, until done, do not boil. Remove, drain and serve.
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