Carrot and Cream Cheese Dumplings

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Carrot and Cream Cheese Dumplings
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
1323
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,323 kcal(63 %)
Protein31.37 g(32 %)
Fat94.46 g(81 %)
Carbohydrates84.28 g(56 %)
Sugar added0 g(0 %)
Roughage1.42 g(5 %)
Vitamin A1,627.06 mg(203,383 %)
Vitamin D1.96 μg(10 %)
Vitamin E6.22 mg(52 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.2 mg(109 %)
Niacin10.45 mg(87 %)
Vitamin B₆0.29 mg(21 %)
Folate187.46 μg(62 %)
Pantothenic acid1.86 mg(31 %)
Biotin5.75 μg(13 %)
Vitamin B₁₂1.74 μg(58 %)
Vitamin C6.02 mg(6 %)
Potassium555.42 mg(14 %)
Calcium383.07 mg(38 %)
Magnesium60.81 mg(20 %)
Iron4.71 mg(31 %)
Iodine52.96 μg(26 %)
Zinc2.29 mg(29 %)
Saturated fatty acids52.72 g
Cholesterol388.89 mg
Author of this recipe:

Ingredients

for
4
For the sauce
1
1 teaspoon
1
Garlic clove (crushed)
cup
cup
cup
non-fat cream cheese (0.2% fat)
cup
For the dumplings
3.333 cups
low-fat cream cheese
3
4 tablespoons
light ligth cream (15% fat)
2
carrots (finely grated)
1.333 cups
1 ½ cups
To garnish

Preparation steps

1.
Cut the leek in half lengthways and then cut the green part into very fine sticks approximately 3 - 4 inches long. Cut the rest into rings.
2.
Heat the oil and fry the leek rings with the garlic. Add the wine and the stock and reduce for 5 minutes to about half. Add the cream cheese and simmer until the cheese has fully dissolved.
3.
Add the milk and if necessary reduce further. Season the sauce with salt and ground pepper and keep warm on the lowest heat setting.
4.
To make the dumplings drain the cream cheese and mix together with the eggs and the light cream to form a smooth paste.
5.
Add the carrots, flour and breadcrumbs and season with salt, pepper and nutmeg.
6.
Shape 12 dumplings out of the dough and place them in a pot of simmering salt water. Turn the temperature down and cook for approximately 15 minutes at a low heat. Do not allow to boil.
7.
Remove the dumplings from the water using a slotted spoon.
8.
Arrange them on preheated plates with the cream sauce.
9.
Sprinkle with the green part of the leek and parsley to garnish.