Dumplings with Ground Beef Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 306 mg | (8 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 100 grams turkey breasts
- 150 grams Ground beef
- 50 grams Frozen pea
- 1 stalk Celery
- 1 bunch parsley
- ½ bunch Basil (sliced)
- 50 grams Parmesan
- 300 grams short grain rice
- 2 Tbsps Tomato paste
- 200 milliliters Beef broth
- 2 eggs
- 3 Tbsps butter
- 2 Tbsps olive oil
- 1 onion
- 4 Tbsps finely ground breadcrumbs
- 2 Tbsps Pastry flour
- 1 sm can Saffron
- salt
- freshly ground peppers
- vegetable oil (for frying)
Preparation steps
Peel the onion and finely chop with 1/2 bunch parsley. Rinse the celery and chop the turkey breast. Heat 2 tablespoons olive oil and 1 tablespoon butter in a saucepan sauté onions, add turkey and ground beef and brown. Mix in the parsley and celery. Season with salt and pepper, mix in tomato paste and pour in broth. Add the peas, cover and simmer over low heat.
Bring a pot of 1/2 liter (approximately 2 cups) salted water to boil, sprinkle in the rice and cook over low heat, stirring frequently. Dissolve the saffron in 2 tablespoons hot water and mix with the parmesan into the rice, let cool slightly and then stir in 2 tablespoons butter and 1 egg. Bring the meat sauce to a boil and stir in remaining parsley and basil. Whisk 1 egg whisk in a deep dish and lightly season wtih salt and pepper. Shape the cooled rice into about 10 tangerine-sized balls. Insert your finger into the center to make a well, fill with 1 tablespoon of meat mixture and seal opening with rice. Roll the dumplings in flour, dip in egg and then in ground breadcrumbs. Saute in hot oil about 5- 8 minutes, until golden brown. Drain on paper towels and serve.
