Dumplings with Potato Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 819 cal. | (39 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 112 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 3 g |
Preparation steps
For the dough, mix all the ingredients, add enough water until the dough holds together and knead to a smooth dough.
Roll out the dough into a thin sheet and cut out circles from it using a drinking glass.
For the filling, peel the onions, chop and fry in a pan in a little oil until light brown.
Crumble the feta into small pieces. Mix the mashed potatoes with half of the fried onions and feta cheese, and season heavily with salt and pepper.
Place some of the filling over each dough circle and fold the dough into a semicircle to form the dumplings. Squeeze the edges firmly.
Cook the dumplings in plenty of boiling salted water for about 15 minutes until tender.
Melt a little butter. Lift out the dumplings with a slotted spoon and serve with remaining fried onions and a little melted butter immediately.
