Potato Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 22.33 g | (23 %) | ||
| Fat | 6.51 g | (6 %) | ||
| Carbohydrates | 142.26 g | (95 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.2 g | (51 %) |
| Vitamin A | 49.49 mg | (6,186 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.16 mg | (1 %) | ||
| Vitamin B₁ | 0.72 mg | (72 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 8.92 mg | (74 %) | ||
| Vitamin B₆ | 1.01 mg | (72 %) | ||
| Folate | 151.83 μg | (51 %) | ||
| Pantothenic acid | 0.01 mg | (0 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 136.82 mg | (144 %) | ||
| Potassium | 3,650.35 mg | (91 %) | ||
| Calcium | 123.06 mg | (12 %) | ||
| Magnesium | 121.76 mg | (41 %) | ||
| Iron | 6.01 mg | (40 %) | ||
| Zinc | 1.53 mg | (19 %) | ||
| Saturated fatty acids | 3.83 g | |||
| Cholesterol | 15.26 mg |
Ingredients
- Ingredients
- Dough (for 12 dumplings)
- 3 kilograms starchy potatoes
- 2 stale White rolls
- 2 Tbsps butter
- salt
Preparation steps
Peel and rinse the potatoes and place in cold water.
Cut 1 kg of the potatoes into pieces and boil in unsalted water about 30 minutes to a pulp.
Meanwhile, squeeze the remaining potatoes through a ricer and squeeze in a kitchen cloth over a bowl to squeeze out the starchy water.
If the starch has settled, drain the water and put the starch into the potato mixture.
Push the boiled potatoes through a sieve into the raw potatoes and add the dumpling dough. Mix thoroughly and season with salt. It should be smooth and should not stick to the bowl.
In a large pot, bring salted water to a boil.
With moistened hands, form 12 potato dumplings and add some of the stale bread to the middle.
Reduce the heat slightly and simmer the potato dumplings for about 25 minutes.
Remove the finished dumplings with a slotted spoon and serve in a preheated bowl.
