Dumplings with Lentil Filling
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
203
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 398 mg | (10 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dough
- 225 grams peeled potatoes (from the previous day, cooked)
- 125 grams Pastry flour
- 1 tsp Baking powder
- 1 tsp Dry yeast
- ½ tsp salt
- 1 egg yolk
- For the filling
- 1 Tbsp butter
- 150 grams Lentils (red)
- 250 grams Sauerkraut (well drained)
- salt
- peppers
- Caraway (ground)
- For cooking
- vegetable oil (for frying)
Preparation steps
1.
Cook lentils in plenty of water until soft and then drain. Heat butter in a pan and fry sauerkraut, season with salt, pepper and cumin and simmer for 5 minutes. Set aside and let cool.
2.
Press potatoes through a press. Sift flour, baking powder and salt and add to potato mixture and process everything into a smooth dough along with yeast and egg yolks. Roll out dough on a floured surface and cut into 8 rectangles of each about 12x16 cm (approximately 5x6 inch).
3.
Pour filling on one side of the rectangles, turn slightly and roll dough into dumplings. Squeeze seams well.
4.
Fry dumplings in hot oil until golden brown and drain on kitchen paper. Serve lukewarm or cold.
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