Bread Dumplings

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Bread Dumplings
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
542
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie542 kcal(26 %)
Protein23.24 g(24 %)
Fat17.97 g(15 %)
Carbohydrates72.73 g(48 %)
Sugar added0 g(0 %)
Roughage0.28 g(1 %)
Vitamin A281.68 mg(35,210 %)
Vitamin D4.11 μg(21 %)
Vitamin E4.67 mg(39 %)
Vitamin B₁0.78 mg(78 %)
Vitamin B₂0.96 mg(87 %)
Niacin6.21 mg(52 %)
Vitamin B₆0.09 mg(6 %)
Folate231.46 μg(77 %)
Pantothenic acid0.71 mg(12 %)
Biotin3.43 μg(8 %)
Vitamin B₁₂1.92 μg(64 %)
Vitamin C5.11 mg(5 %)
Potassium275.77 mg(7 %)
Calcium331.89 mg(33 %)
Magnesium20.97 mg(7 %)
Iron3.57 mg(24 %)
Iodine94.31 μg(47 %)
Zinc0.73 mg(9 %)
Saturated fatty acids8.28 g
Cholesterol182.8 mg

Ingredients

for
2
Ingredients
12
stale White rolls (or about 600 grams of bread dumplings)
700 milliliters
2
20 grams
4
4 tablespoons
finely chopped Parsley

Preparation steps

1.

Cut the rolls into small cubes and place in a bowl. Heat the milk in a saucepan until lukewarm. Pour over the bread cubes and let soak for 15 minutes.

2.

Peel and finely chop the shallots. Heat the butter in a skillet. Add the shallots and cook until translucent.

3.

Add the shallots, eggs and parsley to the bread mixture and knead until smooth. Season with salt and pepper to taste.

4.

Bring a large pot of salted water to a boil. Lay 2 damp kitchen towels on a work surface. Using wet hands, divide the bread mixture between the kitchen towels. Roll into logs and twist the ends of the towels to seal. Tie the ends with butcher's twine. Place the logs in the boiling water and simmer for 30 minutes.

5.

Unwrap the dumplings and serve on a platter.