Lamb Dumplings with Cucumber and Radish Dip

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Lamb Dumplings with Cucumber and Radish Dip
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Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
568
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie568 cal.(27 %)
Protein31 g(32 %)
Fat25 g(22 %)
Carbohydrates54 g(36 %)
Sugar added1 g(4 %)
Roughage3.8 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E4.7 mg(39 %)
Vitamin K29.1 μg(49 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin11.8 mg(98 %)
Vitamin B₆0.3 mg(21 %)
Folate170 μg(57 %)
Pantothenic acid2.3 mg(38 %)
Biotin21.4 μg(48 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C17 mg(18 %)
Potassium820 mg(21 %)
Calcium175 mg(18 %)
Magnesium56 mg(19 %)
Iron3.1 mg(21 %)
Iodine19 μg(10 %)
Zinc3.2 mg(40 %)
Saturated fatty acids11.2 g
Uric acid178 mg
Cholesterol151 mg
Complete sugar8 g

Ingredients

for
4
For the dough
250 grams Pastry flour
10 grams Yeast
100 milliliters lukewarm milk
1 pinch sugar
1 Tbsp vegetable oil
For the filling
1 onion
1 garlic clove
1 Tbsp vegetable oil
10 grams butter
200 grams Ground lamb
5 large button Mushroom
2 Tbsps Tomato paste
salt
freshly ground peppers
1 egg yolk
Black cumin seeds
For the dip
4 Radish
¼ Cucumber
¼ red paprika
250 grams Quark
200 grams Sour cream
3 Tbsps chopped parsley
1 Tbsp lemon juice
How healthy are the main ingredients?
Sour creamTomato pasteparsleysugaroniongarlic clove

Preparation steps

1.

For the dough, sieve the flour into a bowl and make a well in the middle. Dissolve the yeast into the milk, add it with sugar into the well, sprinkle some flour from the edges, cover, and allow to rise for 15 minutes.

2.

Add the oil to the flour mixture and knead to a smooth dough. Cover and let rise covered for another 30 minutes.

For the filling, peel the onion and garlic. Heat the butter and oil in a pan and saute the garlic and onion. Add in the ground lamb and saute until crumbly. Trim the mushrooms, chop and mix into the ground lamb. Stir in the tomato paste, and season with salt and pepper.

3.

To prepare the dumplings, roll out the dough on a floured surface and cut out circles with 6 cm (approximately 2¼ inches) diameter. Place the filling in the middle of each circle, fold into semi-circles, and squeeze the edges together. Place the dumplings on a greased baking tray, brush with the beaten egg yolk, sprinkle black cumin seeds over and let rise for another 20 minutes. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 15 to 20 minutes.

4.

For the dip, rinse and trim the radishes and the cucumber and cut into sticks. Cut the red paprika into small cubes. Mix the quark and sour cream with the parsley and the lemon juice. Season with salt and pepper. Pour the dip into bowls and sprinkle the radish and cucmber sticks over. Serve the dumplings with the dip.