Dumplings with Wild Garlic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 949 mg | (24 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- salt
- 1 egg yolk
- Nutmeg
- 1 Tbsp Potato starch (as needed)
- 100 grams Wild garlic
- 1 onion
- 1 garlic clove
- 4 Tbsps butter
- 2 Tbsps Pastry flour
- 200 milliliters Vegetable broth
- 100 milliliters Whipped cream
- peppers
- 40 grams breadcrumbs
- 50 grams grated Cheese
Preparation steps
Thoroughly scrub potatoes and cook about 1/3 of them in boiling salted water until knife-tender, about 20 minutes. Drain, rinse and drain again.
Peel remaining potatoes, finely grate and express well using a kitchen cloth. Reserve juice and wait until starch has settled. Drain water and mix in potato starch. Peel cooked potatoes and press through a ricer. Add to raw potatoes. Add egg yolks and season with salt and nutmeg. Mix into a smooth dough. If dough is too moist, add more potato starch. Add reserved juice if too dry. Form into small dumplings.
Add dumplings to a pot with boiling salted water. Reduce heat and cook until done, about 20 minutes.
For the sauce, rinse wild garlic. Shake dry and coarsely chop. Peel onion and garlic, finely chop and saute until golden brown in 2 tablespoons hot butter. Sprinkle with flour and pour in broth. Simmer for 10 minutes, stirring occasionally. Add wild garlic and heavy cream and season with salt and pepper. Simmer, adding more broth if necessary.
Toast breadcrumbs in remaining butter until golden brown.
Remove dumplings, drain and plate. Drizzle sauce on top and serve sprinkled with cheese and crumbs.
