Ukranian-style Dumplings with Sauerkraut and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 767 cal. | (37 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 486 mg | (12 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dumpling dough
- 375 grams Pastry flour
- ½ tsp salt
- 3 eggs
- 1 Tbsp vegetable oil
- For the filling
- 100 grams Bacon
- 1 Tbsp clarified butter
- 1 onion
- 150 grams Sauerkraut
- 2 cloves
- 3 Juniper berries
- 1 bay leaf
- 2 Tbsps dry white wine
- 100 grams Mushrooms (z. B. mushrooms)
- 1 Tbsp butter
- salt
- peppers (from the mill)
- 1 egg white
- for garnish
- 3 Tbsps butter
- 2 Tbsps freshly chopped Fresh herbs (Dill and parsley)
Preparation steps
For the dumpling dough: Combine the flour, salt, eggs, and oil in a bowl and knead to a smooth firm dough. If the dough is too stiff, add a little water. Cover the dough and let rest about 30 minutes.
For the filling: Peel the onion and chop fine. Drain the sauerkraut well. In a sauté pan over low heat, render the bacon in butter. Add the onion and sauté. Add the sauerkraut and mix well. Add the spices and the white wine and bring to a simmer for about 10 minutes. Remove from the heat.
Brush the mushrooms clean and cut into slices or quarters. In another pan, heat the butter. Add the mushrooms and sauté until hot. Season with salt and pepper. Use a slotted spoon to transfer the sauerkraut from the pan to a bowl, letting as much liquid as possible drain from the sauerkraut. Mix the mushrooms into the sauerkraut.
Roll out the dough thinly on a floured surface. Cut out into circles about 5 to 6 cm (2 to 2 1/2 inches) in diameter. Brush the edges of each circle with a little beaen egg white.
Spoon a teaspoon of the sauerkraut filling into the center of each pasta circle filling, then fold the dough into crescents and press the edges carefully to seal. Press the tips together. Cook for 3 to 4 minutes in boiling salted water.
Use a skimmer to lift the dumplings from the water. Transfer to a sauté pan and toss in hot butter and the herbs.
To serve, spoon into warmed bowls or plates.
