Potato Dumplings with Wild Garlic Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,468 mg | (37 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the potato dumplings
- 1 kilogram starchy potatoes
- 1 egg
- 1 egg yolk
- 150 grams Pastry flour
- 100 grams Semolina flour
- salt
- For the sauce
- 400 grams Yogurt (0.1% fat)
- 100 grams Whipped cream
- 1 bunch Wild garlic
- salt
- peppers
- lemon juice
Preparation steps
For the tomato filling: blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice finely. Peel and finely dice onion. Heat olive oil in a pan and saute onion until translucent, add tomatoes and saute together briefly. Puree and season with salt and pepper. Simmer until almost all liquid has evaporated.
For the potato dumplings: scrub potatoes and cook in salted water for about 25 minutes or until tender. Drain and let evaporate. Peel potatoes and press, while still hot, through the ricer. Cool and mix well with flour, egg and egg yolk, season with salt. Add more flour, if needed, to make malleable mixture.
Divide potato mixture into small portions, flatten and place tomato filling in the middle. Shape into balls, enveloping tomato filling well.
Bring plenty of salted water to a boil and cook dumplings for about 5-6 minutes or until they rise to the surface. Strain through a siever.
For the sauce: beat cream until stiff and combine with yogurt. Rinse and shake dry wild garlic, cut into thin strips and add to yogurt mixture. Season sauce with lemon juice, salt and pepper.
Arrange dumplings on plates and drizzle with wild garlic yogurt sauce. Serve.
