Bacon-stuffed Fried Dumplings with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 955 cal. | (45 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,768 mg | (44 %) | ||
| Calcium | 437 mg | (44 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 31.1 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the filling
- 2 stalks Celery
- 200 grams Bacon
- 200 grams grated Gouda
- 1 blue onion
- 2 Tbsps vegetable oil
- For the vegetables
- 1 Eggplant
- 3 Tomatoes
- 200 grams blue Grape
- 2 onions
- 2 sprigs rosemary
- 2 yellow paprika
- 1 Tbsp sugar
- 150 milliliters Rosé
- 2 Tbsps butter
- salt
- peppers
- Also
- Frying oil
Preparation steps
For the dumpling dough, peel raw potatoes and grate into a bowl of cold water. Pour grated potatoes into a linen cloth and carefully squeeze. Grate boiled potatoes. Heat milk, pour over cooked potatoes and stir until smooth. Stir raw potatoes into cooked potato mixture, season with salt and knead to a dough.
For the filling, rinse celery and cut into pieces. Peel onion and dice finely. In a skillet, sauté bacon, celery and onions in oil. Let bacon mixture cool and stir in cheese. With moistened hands, form dumpling dough into small dumplings. Place a bit of filling in the middle of each dumpling. Boil a generous amount of water and gently simmer dumplings until done, about 20 minutes. Remove dumplings from water and drain well.
For the vegetables, rinse eggplant and cut into small cubes. Peel onions and cut into cubes. Rinse yellow peppers, halve and remove seeds and ribs and cut into cubes. Rinse rosemary, shake dry and pluck into small tufts. Rinse tomatoes and cut into sixths. Cut grapes in half and remove seeds.
In a skillet, sauté eggplant, onions, yellow peppers and tomatoes in butter and sprinkle with sugar to caramelize. Deglaze skillet with wine and simmer about 10 minutes. Stir grapes into skillet and season with salt and pepper.
To fry dumplings, heat oil in a saucepan until bubbles rise to the surface. Briefly fry dumplings and serve hot with the vegetables.
