Baked Potato Dumplings with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 60.8 μg | (101 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,478 mg | (37 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- 1 stalk Leeks
- 3 Tbsps parsley (finely chopped)
- 1 carrot
- 1 Tbsp clarified butter
- salt
- 2 tsps lemon juice
- 100 grams Pastry flour
- 1 egg
- Pastry flour
- 200 grams Sour cream
- peppers (freshly ground)
- 250 milliliters warm milk
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Peel the potatoes, rinse and cook about 25 minutes in salted water, then drain. Crush finely with the potato masher, then allow to cool.
Rinse the leeks, and cut into thin strips. Peel and grate the carrot. Sauté the leek until soft. Add the parsley and carrot and season with salt and lemon juice. Let cool.
Mashed potatoes and knead with a little salt, flour, and egg. If necessary, knead in extra flour, the dough should not be sticky.
Roll the dough into a roll and cut into 12 pieces. Roll out the pieces on a floured kitchen towel round and very thin, spread with sour cream, pepper, and the vegetable filling. Fold the pieces in half and place in a lined aluminum pan. Pour in the milk.
Place the dumplings in the oven and bake for about 40 minutes until golden brown.
