Ginger and Chilli Infused Potato Dumplings
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 10 min.
Ready in
Calories:
199
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 341 mg | (9 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams starchy potatoes
- 250 grams bread dumpling
- 200 milliliters lukewarm milk
- 2 eggs (beaten)
- 2 Tbsps Semolina flour
- 1 Tbsp Potato starch
- 2 Tbsps melted butter
- salt
- freshly ground peppers
- Nutmeg
- 1 slice ginger
- 1 dried chili pepper
Preparation steps
1.
Step 1
2.
Rinse the potatoes and steam for about 30 minutes. Allow to cool slightly, peel and press through a potato ricer.
3.
Step 2
4.
Cover the riced potatoes and refrigerate for at lease 2 hours.
5.
Step 3
6.
Place the croutons in a bowl and pour the lukewarm milk over them. Let stand for about 10 minutes.
7.
Step 4
8.
Combine the soaked croutons with the cooled potatoes. Add the eggs, semolina flour, potato starch and melted butter. Season with salt, pepper and nutmeg and knead into a smooth, moldable dough.
9.
Step 5
10.
Form the mixture into 8, uniform dumplings with wet hands.
11.
Step 6
12.
Boil the dumplings with the ginger and chilli pepper in a large pot of salted water for about 20 minutes. Remove with a slotted spoon and serve.
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