Cherry Chestnut Dumplings
(0 votes)
(0 votes)
Health Score:
50 / 100
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 365 mg | (9 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 slices Toast
- 125 milliliters milk
- 30 grams butter
- 2 Tbsps Rum
- 1 packet Vanilla sugar
- salt
- 1, zested lemons (organic)
- 40 grams Semolina
- 1 egg
- 1 egg yolk
- 16 Amarena cherry (prepared)
- 125 grams Chestnut puree (canned)
- For the garnish
- 2 Tbsps Brittle
Preparation steps
1.
Remove crust from toast and dice. Boil milk, butter, rum, vanilla, 1 pinch of salt and lemon zest. Sprinkle in flour and stir quickly. Stir in egg and yolk, then add toast and let cool.
2.
Mince cherries and combine with chestnut puree. Shape into balls.
Divide dough into large portions and flatten. Add a ball of cherry-chestnuts and fold dough around mixture. Freeze for 45 minutes.
3.
Boil dumplings in lightly salted water for 8-10 minutes, until dumplings rise to the surface.
4.
Remove dumplings and drain. Serve sprinkled with brittle.
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