Bacon Dumplings with Chanterelles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 33.6 μg | (75 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 992 mg | (25 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 11.4 mg | (76 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the bacon dumplings
- 1 sm stalk Leeks
- 100 grams Smoked bacon (diced)
- 1 Tbsp butter
- 250 grams bread dumpling
- 200 milliliters milk
- 1 egg
- salt
- Nutmeg
- freshly ground peppers
- breadcrumbs (as needed)
- For the mushrooms
- 600 grams Chanterelle
- 1 shallot
- 1 garlic clove
- butter (to fry)
- 1 Tbsp Pastry flour
- 300 milliliters Beef broth
- 200 milliliters Whipped cream
- 1 Tbsp freshly chopped parsley
- salt
- freshly ground peppers
Preparation steps
For the bacon dumplings: Rinse and chop the leeks, then sweat until translucent in the butter. Let cool.
In a bowl, pour the milk over the croutons and let sit for 10 minutes, then remove the croutons. Mix the croutons with the leeks, egg, spices and bacon and add breadcrumbs as needed. Knead into a malleable dough. Shape into 4 dumplings and boil in salted water for about 20 minutes until done.
For the mushrooms: Clean the chanterelles and cut into slices. Peel and finely chop the shallot and garlic. Saute the mushrooms in portions in butter and remove from the pot. Saute the shallot and garlic until soft, sprinkle with flour and pour in the broth. Bring to a boil, then stir in the cream and let simmer until slightly creamy. Add the mushrooms back in with the parsley, season to taste and leave until done. Serve with the dumplings.
