Bacon and Egg Dumplings
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Bacon and Egg Dumplings - A German treat!
Health Score:
47 / 100
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
1214
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,214 cal. | (58 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 360 mg | (36 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 34.7 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 250 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 10 ozs Bacon
- 8 stale White rolls
- 2 eggs
- 1 egg yolk
- 34 ozs milk
- 10 ozs Pastry flour
- freshly ground pepper
- Pastry flour (for the work surface)
- salt
Preparation steps
1.
Finely dice the bacon and rolls. Fry the bacon in a pan over medium heat. Add the rolls in portions and fry until golden brown and the fat is absorbed. Let cool for 30 minutes. Whisk together the eggs, egg yolks and milk and season with pepper. Mix the eggs with the flour and the bacon and rolls. Let rest for 30 minutes. With floured hands, form the dough into golfball-size dumpling shapes. Boil in salted water for about 15 minutes. Remove with a slotted spoon.
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