Spinach Dumplings in Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 240.5 μg | (401 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 792 mg | (20 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- Pastry flour (for the work surface)
- 3 eggs
- ½ tsp salt
- 1 tsp softened butter (or oil)
- For the filling
- ½ White roll (day old)
- 3 onions
- 1 small onion
- 3 ½ Tbsps butter
- ½ bunch flat leaf parsley
- 200 grams fresh Spinach (frozen)
- 150 grams mixed Ground meat
- 1 egg
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- ½ tsp dried marjoram
- 1 bunch Chives
- 2 liters Beef broth
Preparation steps
For the dumplings: Put flour in a bowl. Add eggs, salt and softened butter. Knead to form a smooth dough. Add cold water if needed, dough should not stick to hands. Cover and let rest.
For the filling: Cut bread into cubes and soak in a little cold water. Peel and mince small onion. Heat 1/2 tablespoon butter in a pan and cook onion. Rinse and mince parsley.
Rinse spinach, add dripping wet to a saucepan and cook briefly. Drain, squeeze and mince. Squeeze bread well, then knead with spinach, ground beef, onion, parsley and egg. Season well with salt, pepper, nutmeg and marjoram.
Divide dough in half. Thinly roll out each portion on a floured work surface. Add small heaps of filling, about 5 cm (approximately 2 inches) apart, to one sheet of dough. Top with second sheet of dough and press between heaps. Cut out dumplings with a pastry cutter.
Boil broth and reduce to a simmer. Add dumplings and cook for 10-15 minutes.
Peel remaining onions and slice into rings. Melt 3 tablespoons butter in a pan over low heat and fry onions until golden brown. Rinse and slice chives.
Ladle broth and dumplings into bowls. Top each with 1 tablespoon of onions. Serve sprinkled with chives.
