Buckwheat Dumplings

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Buckwheat Dumplings
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
308
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie308 cal.(15 %)
Protein5 g(5 %)
Fat17 g(15 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.2 mg(18 %)
Vitamin K4.8 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate22 μg(7 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C4 mg(4 %)
Potassium195 mg(5 %)
Calcium43 mg(4 %)
Magnesium19 mg(6 %)
Iron0.6 mg(4 %)
Iodine5 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids6.6 g
Uric acid27 mg
Cholesterol11 mg
Complete sugar2 g

Ingredients

for
10
Ingredients
300 grams tough Flatbread (or rye bread)
1 cup milk
½ chopped onion
1 chopped garlic clove
3 Tbsps vegetable oil
4 Tbsps chopped Leeks
150 grams Bacon
1 potato
200 grams Buckwheat flour (coarse)
1 tsp salt
How healthy are the main ingredients?
Leekoniongarlic clovepotatosalt

Preparation steps

1.

Cut the bread into small pieces and pour 1 cup of milk over them in a bowl. Saute the onion and garlic in oil until translucent, then add to the bread. Dice the leek greens and bacon, grate the raw potatoes, and add everything to the bowl. Stir in the buckwheat flour and salt. If the dough seems too dry, add a little milk. Cook a test dumpling in simmering salted water, and if it breaks, add a little more flour to the mixture.

2.

Form 10 dumplings and simmer gently for 20 minutes, then serve. 

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