Dumplings with Apricot Centres
(0 votes)
(0 votes)
Health Score:
48 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
209
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 370 mg | (9 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
15
- Ingredients
- 5.333 cups floury potatoes (peeled)
- 1 ⅔ cups all-purpose flour
- 2 eggs
- salt
- 6 ⅔ cups Apricot
- 1 Sugar cube (one per apricot)
- ½ cup butter
- 1 cup breadcrumbs
- 2 Tbsps sugar
Preparation
Kitchen utensils
1 Casserole dish, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Mandoline, 1 Citrus juicer, 1 Whisk, 1 Salad server, 1 Teaspoon, 1 Tablespoon, 2 Small bowls, 1 Salad bowl
Preparation steps
1.
Halve or quarter potatoes, depending on their size. Boil in salted water for 30 minutes until soft. Drain, press through a ricer and let cool.
2.
Mix the potatoes with the flour, eggs and salt and knead to a smooth dough.
3.
Half and de-stone the apricots then push a sugar cube into the centre cavity of each one.
4.
On a floured work surface roll the dough to a sausage around 6 cm/1 ” thick and cut into 3 cm/1 ” slices.
5.
Flatten each slice of dough slightly and press an apricot into the middle. Mould the dough around the apricot and press closed to form a dumpling.
6.
Place the dumplings in boiling salted water, remove from the heat and leave to poach gently for around 10 minutes.
7.
Heat the butter in a skillet, add the breadcrumbs and fry until golden brown. Remove from the heat, add the sugar and roll each dumpling in the breadcrumb mixture.
8.
Serve garnished with mint leaves and dusted with confectioners’ sugar.
