Apricot Dumplings
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 14 g | (47 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 597 mg | (15 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 200 grams Quark
- 1 egg
- 50 grams butter (softened)
- 150 grams Whole wheat flour
- salt
- ½ lemon (zest)
- 1 pkg Vanilla sugar
- 8 Apricot
- 8 Sugar cube
- 150 grams Red currant jelly (sweetened)
- 100 grams Double cream cheese (60-75% fat)
- 1 Tbsp Poppy seeds
- 3 Tbsps butter
- mint (for garnish)
Preparation steps
Combine quark, egg, butter, flour, salt, vanilla sugar and zest knead to form a smooth dough. Wrap in foil and chill for 1 hour. Rinse apricots, pat dry, cut lengthwise and remove core from each side. Place a sugar cube in place of the core.
Divide dough into 8 portions. Roll out to form circles about 3-4 mm (approximately 1/10 inch) thick and 10 cm (approximately 4 inches) in diameter. Place an apricot on each circle and wrap around. Pinch seams with wet fingers to seal.
Boil dumplings in lightly salted water for about 10-15 minutes. Remove with a slotted spoon and drain.
In the meantime, beat cream cheese, lemon juice and jelly until smooth. Grind poppy seeds. Brown butter in a pan and add poppy seeds. remove from heat and set aside. Pour cream cheese sauce onto 4 plates, top with dumplings and serve garnished with poppy butter and mint.