Baked Potato and Lentil Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 21.59 g | (22 %) | ||
| Fat | 44.47 g | (38 %) | ||
| Carbohydrates | 85.56 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 407.31 mg | (50,914 %) | ||
| Vitamin D | 0.78 μg | (4 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 5.02 mg | (42 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 122.11 μg | (41 %) | ||
| Pantothenic acid | 0.79 mg | (13 %) | ||
| Biotin | 3.63 μg | (8 %) | ||
| Vitamin B₁₂ | 0.64 μg | (21 %) | ||
| Vitamin C | 26.6 mg | (28 %) | ||
| Potassium | 1,089.87 mg | (27 %) | ||
| Calcium | 178.84 mg | (18 %) | ||
| Magnesium | 47.84 mg | (16 %) | ||
| Iron | 5.73 mg | (38 %) | ||
| Iodine | 25.52 μg | (13 %) | ||
| Zinc | 1.25 mg | (16 %) | ||
| Saturated fatty acids | 21.64 g | |||
| Cholesterol | 186.88 mg |
Ingredients
- Ingredients
- 150 grams Lentils
- salt
- 1 bay leaf
- 500 grams starchy potatoes
- 100 milliliters milk
- 50 grams butter
- 250 grams Pastry flour
- 1 egg
- 1 egg yolk
- salt
- freshly grated Nutmeg
- white peppers
- 1 stalk Leeks
- 2 Tbsps Canola oil
- 200 grams cream cheese
- freshly ground peppers
- Pastry flour (for dusting)
- egg yolks (for brushing)
- 2 Tbsps melted butter
Preparation steps
Soak the lentils in water overnight. The following day, drain the lentils, transfer to a stockpot and cover with water. Add a little salt and the bay leaf, bring to a boil then reduce the heat and simmer for about 45 minutes, until soft. Let cool. Remove the bay leaf.
Scrub the potatoes thoroughly and cook in boiling salted water for about 25 minutes. Drain, let cool slightly then peel. Press through a potato ricer and let the steam evaporate. Gently heat the milk, add the butter and stir until melted. Pour over the potatoes and mix in along with the flour, whole egg and egg yolk. Season with salt, nutmeg and pepper and knead until smooth. Add more flour, if necessary.
Trim the leek, rinse thoroughly and thinly slice. Heat the oil in a saucepan and sauté the leek for about 3 minutes. Remove from the heat and mix with the cream cheese. Season with salt and pepper then mix with the lentils.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Roll out the potato mixture on a floured work surface until 0.5 cm (approximately 1/4 inch) thick. Cut out 15 cm (approximately 6-inch) squares, top with the lentil mixture, brush the edges with beaten egg yolk and fold into triangular pockets. Press the edges with fork to seal, place on the prepared baking sheet, brush with a little melted butter and bake for 20-25 minutes, until golden brown.
