Bavarian Potato Dumplings

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Bavarian Potato Dumplings
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
654
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie654 kcal(31 %)
Protein16.89 g(17 %)
Fat28.37 g(24 %)
Carbohydrates89.42 g(60 %)
Sugar added0 g(0 %)
Roughage8.56 g(29 %)
Vitamin A141.38 mg(17,673 %)
Vitamin D1.2 μg(6 %)
Vitamin E3.06 mg(26 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.28 mg(25 %)
Niacin5.87 mg(49 %)
Vitamin B₆0.62 mg(44 %)
Folate92.59 μg(31 %)
Pantothenic acid0.49 mg(8 %)
Biotin3.62 μg(8 %)
Vitamin B₁₂0.89 μg(30 %)
Vitamin C56.96 mg(60 %)
Potassium1,332.32 mg(33 %)
Calcium108.17 mg(11 %)
Magnesium75.05 mg(25 %)
Iron4.66 mg(31 %)
Iodine32.68 μg(16 %)
Zinc1.54 mg(19 %)
Saturated fatty acids11.06 g
Cholesterol135.51 mg
Author of this recipe:

Ingredients

for
4
Ingredients
25 ounces
floury potatoes (cooked the previous day)
3.333 cups
2
onions (finely chopped)
1
6
Juniper berries
2 tablespoons
clarified butter
3 ½ ounces
firm Black pudding (finely diced)
freshly ground peppers
¾ cup
2
7 ounces
smoked Bacon (diced)

Preparation steps

1.
Put the sauerkraut into a pan with 1 onion, the bay leaf, juniper berries, 1 tbsp clarified butter and about 1/2 l water. Bring to the boil, cover and simmer for about 45 minutes.
2.
Grate the potatoes finely and work to a dough with the salt, nutmeg, cornflour and eggs. Form into 6 - 8 dumplings and press 1 tsp diced black pudding into the middle of each. Drop into simmering, salted water and simmer gently for about 20 minutes.
3.
Fry the bacon and the rest of the onion in the rest of the clarified butter.
4.
Serve the sauerkraut and dumplings on plates scattered with the fried bacon and onion.