Dumplings with Cheese and Leek Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 827 cal. | (39 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 560 mg | (14 %) | ||
| Calcium | 592 mg | (59 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 322 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 2 eggs
- 1 egg yolk
- ½ tsp salt
- 200 milliliters Red wine
- 1 Tbsp sugar
- For the filling
- 200 grams Goat cheese
- 1 stalk Leeks
- 1 garlic clove
- 1 Tbsp thyme
- 1 Tbsp butter
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 3 Tbsps Parmesan (grated)
- 2 Tbsps almonds (ground and lightly toasted)
- 1 egg
- breadcrumbs (as needed)
Preparation steps
For the dough, bring the wine and sugar to a boil and reduce slightly. Remove from the heat and let cool slightly. Mix the flour, eggs, egg yolks, 1 tablespoon of the reduction and salt with a fork, then knead by hand until smooth. If necessary add some water. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Rinse the leeks, trim and finely chop.
Peel the garlic and chop finely. Sauté along with the leeks in butter. Remove from heat and mix well with the goat cheese, thyme, Parmesan, almonds and egg. If the filling is too moist, breadcrumbs may be added.
Roll out the dough on a floured surface and cut with a pastry wheel into approximately 4 x 8 cm (approximately 1 1/2 x 3 inch) rectangles. Place 1-2 teaspoons of the filling on each rectangle, brush the edges with water and close to form squares. Press the edges together firmly.
Simmer the dumplings in salted water for about 4 minutes. Remove with a slotted spoon and drain well. Swirl in a pan with melted butter and place on warm plates. Sprinkle with thyme and Parmesan and serve drizzled with the wine reduction.
