Bread Dumplings
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
412
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 323 mg | (8 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dumplings
- 1 shallot
- 1 Tbsp butter
- 8 day old White rolls (300 grams or approximately 10.5 ounces)
- 200 milliliters heated milk
- 2 eggs
- 2 Tbsps freshly chopped parsley
- 1 tsp dried marjoram
- salt
- freshly ground peppers
- breadcrumbs (if needed)
Preparation steps
1.
Peel the shallot, chop finely and fry in hot butter until translucent. Slice the rolls, place them into a bowl and pour the hot milk over them. Add the eggs, parsley, marjoram, shallot, salt and pepper, and mix well. Allow to rest for about 20 minutes, adding additional milk or bread crumbs if needed.
2.
Mix the dough together and form into round dumplings. Drop the dumplings into simmering, salted water and cook for about 20 minutes.
3.
Use a slotted spoon to remove dumplings from the water, and serve hot.
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