Cheese Dumplings with Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 331 mg | (8 %) | ||
| Calcium | 460 mg | (46 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 300 grams stale White roll
- 175 milliliters milk
- 1 onion
- 1 Tbsp butter
- 50 grams Arugula
- 120 grams Mountain cheese (such as Gruyere)
- 2 eggs
- salt
- freshly ground peppers
- freshly grated Nutmeg
- breadcrumbs (if needed)
Preparation steps
Cut the bread into small cubes and place in a bowl. Place the milk in a pot and bring to a boil. Pour over the bread and allow to soak for 10 minutes.
Peel and finely chop the onion. Heat the butter in a skillet. Add the onion and cook until translucent. Stir the onion into the bread mixture. Rinse, trim and chop the arugula. Coarsely grate the cheese and set 2 tablespoons aside for garnish. Stir the arugula, cheese and eggs into the bread mixture, and season with salt, pepper and nutmeg to taste. Knead until the mixture is thoroughly combined and able to be molded together. Add breadcrumbs to achiece the correct consistency if necessary.
Use a tablespoon to shape the bread mixture into 12 oval-shaped dumplings. Cook in boiling salted water until the dumplings float to the surface, about 12 minutes.
Use a slotted spoons to remove the dumplings from the pot, and remove to a paper towel to drain. Serve on plates, sprinkled with the remaining cheese. If desired, serve with brown butter.
