Fried Caprese Potato Dumplings

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Fried Caprese Potato Dumplings
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
563
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie563 cal.(27 %)
Protein18 g(18 %)
Fat22 g(19 %)
Carbohydrates72 g(48 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E8.2 mg(68 %)
Vitamin K11.6 μg(19 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.6 mg(43 %)
Folate88 μg(29 %)
Pantothenic acid2 mg(33 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C58 mg(61 %)
Potassium1,213 mg(30 %)
Calcium104 mg(10 %)
Magnesium73 mg(24 %)
Iron3.9 mg(26 %)
Iodine24 μg(12 %)
Zinc2.1 mg(26 %)
Saturated fatty acids4.3 g
Uric acid68 mg
Cholesterol163 mg
Complete sugar5 g

Ingredients

for
4
For the filling
200 grams Tomatoes
200 grams Mozzarella
1 tsp balsamic vinegar
1 Tbsp olive oil
2 Tbsps finely chopped Basil
freshly ground peppers
Pastry flour (to coat dumplings)
vegetable oil (for frying)
For garnish
Basil
For the potato dumplings
1 kilogram starchy potatoes
salt
150 grams Pastry flour
2 egg yolks
1 Tbsp olive oil
How healthy are the main ingredients?
potatoTomatoMozzarellaolive oilBasilBasil

Preparation steps

1.

For the potato dumplings, scrub potatoes and cook in boiling water for about 25 minutes until knife-tender. Drain potatoes, let cool and peel. Press potatoes through a potato ricer and knead with flour, egg yolks, oil and 1 teaspoon salt into a dough.

For the filling, blanch tomatoes and rinse with cold water. Peel and halve tomatoes, remove seeds and cut into small cubes. Cut mozzarella into small cubes. Mix tomato, mozzarella, balsamic vinegar, olive oil and basil and season with salt and pepper.

On a floured surface, form potato mixture into a log, sprinkle with flour and cut into 16 slices. Slightly flatten each slice and press a small depression into each slice. Place about 1 heaping teaspoon filling into each depression. With moistened hands, fold slices to cover filling and form into round dumplings. Roll dumplings in flour to coat.

2.

Heat oil in a saucepan or deep fryer and fry dumplings in batches until golden brown, about 5 minutes. Remove dumplings from oil with a slotted spoon and drain on paper towels. Serve dumplings garnished with basil leaves.