Dumplings with Scallions and Cilantro
Nutritional values
(Percentage of daily recommendation)
| Calorie | 624 cal. | (30 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 664 mg | (17 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 2 eggs
- 1 tsp salt
- 1 Tbsp sunflower oil
- Pastry flour (for the work surface)
- For the filling
- 400 grams mixed Ground meat (such as ground beef and veal)
- 1 egg
- 1 tsp dried marjoram
- 1 tsp chopped thyme
- ¼ tsp chopped cilantro
- freshly ground peppers
- For the broth
- Pastry flour (for the work surface)
- 5 scallions
- 4 sprigs cilantro
- 600 milliliters Vegetable broth
Preparation steps
For the filling: Soak the bread in the milk.
For the dough: Place the flour in a bowl. Add the eggs, salt and oil. With the dough hook of a hand mixer knead into a firm, smooth dough, adding additional water if needed. Shape the dough into a ball and wrapped in clingfilm let rest about 20 minutes.
For the filling: Combine the ground meat with the soaked bread, egg, and chopped herbs, season with salt and pepper and mix well. On a floured surface roll the dough out thinly and cut into circles with a round cutter (8 cm, or approximately 3 inches, in diameter). Place 1-2 teaspoons of the meat mixture in the center of each circle, fold up the edges and press together to form little bags. Tie each dumpling closed with kitchen twine.
Rinse, shake dry and trim the scallions and cut into rings. Rinse the cilantro, shake dry and pluck off the leaves. Heat the vegetable broth in a saucepan and add the scallions and cilantro. Place the dumplings in the hot broth and cook for 4 minutes. To serve, remove the kitchen twine and divide the dumplings and broth into preheated bowls.
