Dumplings with Ham, Egg and Arugula Salad

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Dumplings with Ham, Egg and Arugula Salad
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
813
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie813 cal.(39 %)
Protein45 g(46 %)
Fat35 g(30 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.4 mg(50 %)
Vitamin D3.4 μg(17 %)
Vitamin E11.3 mg(94 %)
Vitamin K78.3 μg(131 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.8 mg(73 %)
Niacin14.2 mg(118 %)
Vitamin B₆0.6 mg(43 %)
Folate155 μg(52 %)
Pantothenic acid3.2 mg(53 %)
Biotin45.2 μg(100 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C39 mg(41 %)
Potassium818 mg(20 %)
Calcium248 mg(25 %)
Magnesium131 mg(44 %)
Iron5.8 mg(39 %)
Iodine26 μg(13 %)
Zinc4.6 mg(58 %)
Saturated fatty acids10.1 g
Uric acid115 mg
Cholesterol489 mg
Complete sugar15 g

Ingredients

for
4
For the dumplings
500 grams bread dumpling
200 milliliters milk
1 onion
1 bunch parsley
20 grams butter
salt
freshly ground peppers
Nutmeg
2 eggs
breadcrumbs (optional)
For the salad
6 eggs
70 grams Sunflower seed
½ bunch Arugula (about 50 grams)
½ bunch Chives (about 20 grams)
12 slices cooked ham
4 Tbsps olive oil
2 Tbsps balsamic vinegar
How healthy are the main ingredients?
hamSunflower seedArugulaolive oilparsleyChives

Preparation steps

1.

For the dumplings, place croutons in a large bowl. Boil milk and pour over croutons and let soak about 15 minutes. Meanwhile, peel onion and chop finely. Rinse parsley, shake dry, pluck off leaves and chop finely. Saute onion in hot butter in a small pot until translucent, then ​​remove from heat and mix in parsley. Pour into soaked bread. Season with salt, pepper and nutmeg.

2.

Beat eggs and add to seasoned bread. Knead well and add a little breadcrumbs if necessary. Bring a large pot of salted water to a boil. With moistened hands, shape dumplings from bread mixture. Carefully drop into boiling water and simmer 20-25 minutes.

3.

Turn  the dumplings as they rise to the surface. When done, remove with a slotted spoon, drain and allow to cool completely.

Meanwhile, for the salad, hard-boil eggs for 10 minutes, drain, rinse with cold water, peel and cut in half. Toast sunflower seeds in a dry skillet, remove and let cool.

4.

Rinse arugula and spin dry. Rinse chives, shake dry and chop coarsely.

Slice cooled dumplings 1 cm (approximately 1/2 inch) thick. Arrange sliced dumplings with eggs, arugula and ham on plates.

Mix oil with the vinegar, season with salt and pepper and drizzle over salad. Sprinkle sunflower seeds and chives over the top and serve.