Dumplings Stuffed with Mushrooms and White Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 816 cal. | (39 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 398 mg | (40 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 400 grams day-old White roll
- 220 milliliters milk
- ½ bunch fresh Chives (approximately 30 grams or 1 ounce)
- 2 onions
- 1 Parsnip
- 80 grams Bacon (in slices)
- 200 grams button Mushroom
- 2 Tbsps butter
- 2 eggs
- 50 grams grated Parmesan
- salt
- freshly ground peppers
- 1 pinch grated Nutmeg
- 150 milliliters Riesling
- 150 milliliters Vegetable broth
- 150 milliliters Whipped cream
- freshly grated Parmesan (for garnishing)
Preparation steps
Cut the rolls into thin slices, mix with hot milk and let them steep for 10 minutes. Rinse the chives, saving a few for garnishing later, and cut into small rings. Peel the onions and chop finely. Peel and dice the parsnip. Cut the bacon into cubes. Clean the mushrooms and slice thinly.
In a saucepan, add 1 tablespoon of butter and fry the bacon in it. Add the mushrooms and half of the onion. Cook until the liquid has evaporated. Pour the mushroom mixture on the rolls mixture and let it cool slightly. Add the eggs, grated Parmesan cheese, chives and season with salt, pepper and nutmeg. Knead until it resembles dough. Use the dough to make 8 dumplings.
Put rest of the butter in a saucepan. Add the remaining onions and parsnip and cook. Deglaze with the Riesling and then add the broth and let simmer for 10 minutes. Let it cool slightly and puree with a blender. Stir in the heavy cream and season with salt and pepper. Cook the dumplings for about 15-20 minutes in lightly simmering salted water. Serve with the sauce over the dumplings on plates. If you desire, garnish with chives and Parmesan shavings.
