Dumplings with Meat Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 135 mg | (3 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 pinch salt
- 2 eggs
- 150 grams Sour cream
- 2 Tbsps melted butter
- For the filling
- 2 hardboiled eggs
- 1 onion
- 400 grams mixed Ground meat
- 2 Tbsps vegetable oil
- 100 milliliters Beef broth
- 1 tsp freshly chopped Dill
- 1 Tbsp freshly chopped parsley
- 2 Tbsps Whipped cream
- freshly ground peppers
- also
- Pastry flour (for the work surface)
- 1 egg yolk
- 2 Tbsps milk
Preparation steps
For the dough: Mix the flour with the salt on a work surface. Make a well in the middle. Add the eggs with the sour cream and melted butter. Process everything into a smooth dough. Form into a ball and refrigerate for 1 hour.
Preheat the oven to 200°C (approximately 400°F).
For the filling: Peel and finely chop the eggs. Peel and finely dice the onion. Heat the oil in a pan, fry the meat for about 5 minutes, then add the onion and fry until translucent. Pour in the brorth and simmer for 30 minutes uncovered, until almost all the liquid evaporates. Remove from heat and let cool. Mix the herbs with the meat, sour cream and chopped eggs. Season with salt and pepper.
Roll out the dough on a floured surface and cut out 20 circles of about 10 cm diameter (approximately 4 inches). Put about 1 tablespoon of filling into each. Mix the egg yolk with the milk and brush the dough edges with it. Fold the circles into crescents and press the edges together with a fork. Brush the surface with the remaining egg milk. Place the crescents onto a greased baking sheet and bake for 25 minutes. Serve immediately.
