Dumplings Stuffed with Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 272 mg | (7 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 332 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 200 grams Semolina flour
- salt
- 200 grams Savoy cabbage
- 2 scallions
- 2 garlic cloves
- 2 Tbsps butter
- salt
- freshly ground peppers
- 4 fresh egg yolks
- olive oil (for frying)
- Lemon wedge (for serving)
Preparation steps
Mix the semolina with 350 ml (approximately 1/4 cup) of lukewarm water and a little salt in a blender or with a hand blender until smooth. Set aside to rest for 30 minutes.
Meanwhile, rinse and trim the cabbage leaves and cut into fine strips. Blanch in boiling salted water for 3-4 minutes, drain, rinse with cold water and drain well. Rinse and trim the scallions and finely chop. Peel the garlic and chop finely. Heat the butter and sauté the scallions over medium heat, add the cabbage and garlic, cover and continue to cook over low heat for 10 minutes, stirring occasionally. If necessary add some additional water. Season well with salt and pepper.
Mix the batter again and add some water if needed until the mixture is thin. Heat a dry, non-stick pan 20 cm (approximately 8 inches) in diameter over medium heat. Pour in 3 tablespoons of batter and tilt the pan to form a very thin circle. Allow the batter to cook just until the edges curl (the bottom should not brown). Remove the dough sheet from the pan onto a plate and cover with a damp cloth. Continue to form dough circles in this manner, until the batter is used up.
Distribute some of the cabbage filling in the center of each dough circle. Fold the dough over to form semi-circles. Brush the edges with egg yolk and press firmly to seal. Pour olive oil into a pan almost 1 cm (approximately 1/2 inch) high and heat over medium heat. Slide the dumplings into the oil and fry in portions on each side for 2-3 minutes, until golden brown. Remove from the oil with a slotted spoon and drain on absorbent paper. Serve hot with lemon wedges.
