Dumplings with Fruit Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 625 mg | (16 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 20 g |
Preparation steps
Heat the milk, butter and salt in a saucepan. Add the flour into the milk mixture while stirring and cook the dough with a wooden spoon until it releases from the bottom of the saucepan.
Let the dough cool, stirring occasionally, add the egg and mix until the dough is smooth and elastic.
Roll out the dough into a circle of about 8 cm diameter (approximately 3 inches) and 5 mm thickness on a floured surface. Cut out small circles from the dough and place the pitted prunes, apricots, chopped apple and raspberries into the center of each circle.
Close the dough circles around the fruit and shape into dumplings.
Boil salted water (about 4 L) (approximately 135 fluid ounces, or 20 cups) in a large pot, add the dumplings, and cook (do not boil) for about 8 minutes. Stir occasionally so that the dumplings do not stick to the bottom of the pot.
Remove the dumplings, drain, and serve dusted with powdered sugar.
