Bavarian Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 260 kcal | (12 %) | ||
| Protein | 8.97 g | (9 %) | ||
| Fat | 10.44 g | (9 %) | ||
| Carbohydrates | 31.64 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.75 g | (3 %) |
| Vitamin A | 159.45 mg | (19,931 %) | ||
| Vitamin D | 1.55 μg | (8 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.23 mg | (19 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 39.66 μg | (13 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 2.29 μg | (5 %) | ||
| Vitamin B₁₂ | 0.88 μg | (29 %) | ||
| Vitamin C | 7.73 mg | (8 %) | ||
| Potassium | 223.01 mg | (6 %) | ||
| Calcium | 247.2 mg | (25 %) | ||
| Magnesium | 22.65 mg | (8 %) | ||
| Iron | 2.01 mg | (13 %) | ||
| Iodine | 39.01 μg | (20 %) | ||
| Zinc | 0.64 mg | (8 %) | ||
| Saturated fatty acids | 4.28 g | |||
| Cholesterol | 92.3 mg |
Preparation steps
Place the croutons into a large bowl. Boil the milk and pour over the croutons and let soak for about 15 minutes.
Peel the onion and chop finely. Rinse the parsley, shake dry, pluck the leaves and chop finely. Saute the onions in hot butter in a small pot until translucent. Remove the pot from heat and mix in the parsley. Add the sauteed onion mixture to the saoked croutons. Season with salt, pepper and nutmeg. Beat the eggs, add to the crouton mixture and knead well with the hands. If necessary, add a little breadcrumbs so that the mixture is easily malleable.
Place a large pot of salted water over heat and bring to a boil. Moisten the hands and form dumplings from the crouton mixture. Place the dumplings carefully into the boiling water and cook for about 20 minutes. When the dumplings float on the surface of water (shake the pot), lift the dumplings with a slotted spoon and serve.
