Meat and Smetana Dumplings
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
Calories:
653
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dough
- 1 egg
- ⅔ cup water (or milk)
- ½ tsp salt
- 2 ¾ cups all-purpose flour (as needed)
- For the filling
- 1 onion (roughly chopped)
- 1 tsp salt
- ½ tsp Black pepper
- paprika (hot)
- ¼ cup water (hot)
- ¼ cup cream
- 9 ozs ground Meat
- 10 peppercorns (for boiling)
- 1 bay leaf (for boiling)
- Dill (to garnish)
- For the dip
- 1 ⅔ cups Sour cream
- 4 cloves garlic cloves (crushed)
Preparation steps
1.
Whisk together the egg, milk or water, and salt; knead in as much flour as needed to create an elastic dough that is not too firm. Knead the dough on a lightly floured work surface long enough for the inside of the dough to have a rippled look when cut. Form the dough into a ball, wrap it in cling film and leave to rest for at least 30 minutes.
2.
For the filling, purée the onions in a blender. Stir together with the salt, pepper, a pinch of paprika, the water and cream until smooth, and mix through the minced meat to create a smooth mixture.
3.
Now roll out the pasta dough and cut out small circles (approx. 5 cm). Spoon 1/2 tsp of minced meat filling into each circle, fold into semicircles and seal the edges thoroughly. Fold the tips of each semicircle one over the other and press together firmly. Place onto a well-floured board and leave to dry slightly.
4.
Bring 2 litres of water to the boil with the peppercorns and bay leaf. Cook the pasta parcels in batches for 15 minutes in hot water. If desired, toss in butter once cooked.
5.
For the dip, stir together the sour cream and crushed garlic and season to taste with salt and ground white pepper.
6.
Garnish the pasta with dill and serve with the sour cream dip.
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