Dumplings
Healthy, because
Even smarter
Nutritional values
The fibre-rich wholemeal bread rolls make the dumpling a well-satiating and side dish that gets a tired intestine going. The milk provides a small portion of muscle building protein as well as the minerals calcium and phosphorus. Bones and teeth benefit mainly from this combination of nutrients.
If some slices of the napkin dumpling are left over, they can be fried the following day in a pan with some vegetable oil and served again. Fresh basil instead of parsley provides a taste variation.
(Percentage of daily recommendation)
| Calorie | 1,685 cal. | (80 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 210 g | (140 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.4 g | (45 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 77.4 μg | (129 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 278 μg | (93 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 43.7 μg | (97 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,402 mg | (35 %) | ||
| Calcium | 677 mg | (68 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 37 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 567 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 6 stale White rolls
- 350 milliliters milk
- 2 shallots
- 2 Tbsps butter
- 2 Tbsps freshly chopped parsley
- salt
- peppers
- 2 eggs
- breadcrumbs (as needed)
- softened butter (for brushing)
Preparation steps
Step 1
Cut the bread into small cubes and place in a bowl.
Step 2
Heat the milk until lukewarm. Pour over the bread. Let sit for about 15 minutes.
Step 3
Peel and finely chop the shallots. Saute the shallots in hot butter. Stir in the parsley. Mix with the bread. Season with salt and pepper.
Step 4
Separate the eggs. Whisk the egg yolks with the bread mixture.
Step 5
Whip the egg whites until stiff. Fold the egg whites into the bread mixture. Season with salt and pepper. If the dough is too soft, add 1-2 tablespoons of breadcrumbs.
Step 6
Form the dough into a roll, place on a buttered tea towel and roll.
Step 7
Tie the ends of the roll with kitchen twine. Tie the twine onto both ends of a wooden spoot, so that the dumplings can cook floating in the water. Bring a large pot of salted water to a boil.
Step 8
Dangle the dumplings in the water by resting the ends of the wooden spoon on the rim of the pot. Let simmer for about 30 minutes (do not bring back up to a boil).
Step 9
Carefully unwind the tea towel. Cut the dumplings into 2 cm thick slices and serve.
