Dumplings with Apple Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,069 cal. | (51 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 144 g | (96 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,611 mg | (40 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 70 g |
Ingredients
- For the dumplings
- 1 kilogram starchy potatoes
- salt
- 2 slices Toast
- 2 Tbsps butter
- 1 Apple
- 1 Tbsp brown sugar
- 1 egg
- 100 grams Pastry flour
- For the compote
- 1 kilogram sour Apple
- butter (for greasing)
- 40 grams slivered almonds
- 30 grams butter
- 50 grams raisins
- 3 Tbsps honey
- 100 milliliters Apple juice
- ½ tsp ground cinnamon
- 2 centiliters Rum
- To serve
- 100 grams butter
- 60 grams breadcrumbs
- brown sugar
- ground cinnamon
Preparation steps
Peel the potatoes and cook in boiling salted water for about 30 minutes, until tender. Remove the crusts from the toast and cut into small cubes. Melt the butter in a hot pan and toast the bread until golden brown, around 2-3 minutes. Drain on paper towels. Peel the apple, quarter, core, cut into small cubes and mix with the brown sugar. Drain the potatoes, let the steam evaporate, press through a potato ricer and mix with the egg and flour. Season with salt. Shape into small patties, stuff each with a few croutons and sugared apple cubes and form into dumplings. Place in boiling salted water, reduce the heat to low and cook for 15-20 minutes.
Preheat the oven to 150°C (approximately 300°F).
For the compote: Peel the apples, quarter, core and cut into 8 wedges. Grease a baking sheet with butter and sprinkle with the apples, almonds, chopped butter, raisins and honey. Bake for about 20 minutes. Mix the apple juice and cinnamon, drizzle over the apples and bake for another 15 minutes, stirring occasionally. Shortly before the end of the cooking time, stir in the rum.
Melt the butter in a frying pan and toast the breadcrumbs. Sprinkle with sugar and cinnamon.
Once the dumplings rise to the surface of the water, remove with a slotted spoon and drain. Arrange on serving plates and sprinkle with breadcrumbs. Serve with the compote.
