Dumplings with Potato Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 771 cal. | (37 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 43 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 693 mg | (17 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- salt
- 1 egg
- 5 Tbsps olive oil
- Pastry flour (for work surface)
Preparation steps
For the dough, form flour into a mound on a flat work surface. Add a pinch of salt and create a well in the center. Pour egg into well along with oil and 5-6 tablespoons of lukewarm water. Quickly knead with hands into a smooth dough. Add more water or flour if needed. Shape into a ball, wrap with plastic wrap and chill for about 30 minutes.
For the filling, thoroughly scrub potatoes and cook in boiling salted water until knife-tender, about 20 minutes. Allow to air dry and then peel and press through a potato ricer into a bowl.
Chop almonds and olives. Add to potatoes along with parsley, Parmesan, oil, breadcrumbs and eggs. Season with salt and pepper and mix well.
Roll dough out as thin as possible on a floured surface. Cut out circles measuring about 7 cm (approximately 3 inches) in diameter. Place 1 teaspoon of filling in half the circles. Top with remaining circles and press edges together to seal.
Heat oil in a deep fryer to 180°C (approximately 350°F). Fry dumplings in portions until golden brown and crisp. Drain on paper towels and serve.
