Fried Caprese Potato Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,213 mg | (30 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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
Preparation steps
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.
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.
