Spinach Dumplings
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
655
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 655 cal. | (31 %) | ||
| Protein | 25.29 g | (26 %) | ||
| Fat | 36.7 g | (32 %) | ||
| Carbohydrates | 61.2 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.24 g | (21 %) |
more nutritional values
| Vitamin A | 2,773.89 mg | (346,736 %) | ||
| Vitamin D | 3.44 μg | (17 %) | ||
| Vitamin E | 10.31 mg | (86 %) | ||
| Vitamin B₁ | 0.74 mg | (74 %) | ||
| Vitamin B₂ | 1.22 mg | (111 %) | ||
| Niacin | 7.83 mg | (65 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 658.76 μg | (220 %) | ||
| Pantothenic acid | 0.74 mg | (12 %) | ||
| Biotin | 4.01 μg | (9 %) | ||
| Vitamin B₁₂ | 1.73 μg | (58 %) | ||
| Vitamin C | 76.79 mg | (81 %) | ||
| Potassium | 1,645.27 mg | (41 %) | ||
| Calcium | 494.93 mg | (49 %) | ||
| Magnesium | 216.3 mg | (72 %) | ||
| Iron | 9.25 mg | (62 %) | ||
| Iodine | 88.2 μg | (44 %) | ||
| Zinc | 1.93 mg | (24 %) | ||
| Saturated fatty acids | 20 g | |||
| Cholesterol | 233.04 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 8 White rolls (day-old)
- ½ l milk
- 1 kilogram Spinach
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 4 eggs
- 2 tsps salt
- 3 Tbsps chopped parsley
- 20 butter (for napkins)
Preparation steps
1.
Cut bread into cubes, place into a bowl and pour warmed milk over.
2.
Rinse spinach and blanch in a little boiling salted water briefly, drain and rinse in cold water, drain well and squeeze. Peel onion and garlic and chop finely. Heat butter in a pan and saute onion and garlic until translucent, add spinach and saute for 3 minutes. Whisk eggs with salt and nutmeg, add together with parsley to soaked bread and combine with spinach mixture.
3.
Divide dough into 2 portions, place each onto a buttered napkin and shape into about 5 cm (approximately 2 inches) rolls. Roll up napkins and tie the ends with kitchen string. Cook in boiling salted water for about 30 minutes. Remove from the pan, unwrap and serve cut into slices.
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