German Bread Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 426 mg | (11 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams day-old White roll
- 400 milliliters milk
- 1 onion
- 1 Tbsp butter
- 4 eggs
- 75 grams Semolina flour
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp butter (for the cloth)
Preparation steps
Cut rolls cut into about 1 cm (approximatley 1/2 inch) cubes. Boil milk and pour over bread cubes, let soak for 10 minutes.
Peel onion and chop finely. Heat butter in a pan and saute onion until translucent. Cool. Add eggs, onion and semolina flour to bread mixture and season with salt, pepper and nutmeg. Vigorously knead into a malleable dumpling dough. If necessary, add more semolina flour.
Brush wet linen or kitchen towel in in the center with butter and top with dough. Shape into an oblong roll and roll up in a towel. Tie the ends together, leaving some room for swelling. Bring salted water to a boil and cook dumpling for about 40 minutes on low heat.
Lift dumpling roll from the water and let rest briefly. Unwrap and cut into slices. Serve.
