Meat and Smetana Dumplings

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Meat and Smetana Dumplings
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Health Score:
79 / 100
1 min

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie653 cal.(31 %)
Protein27 g(28 %)
Fat29 g(25 %)
Carbohydrates70 g(47 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E1 mg(8 %)
Vitamin K1.4 μg(2 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin10 mg(83 %)
Vitamin B₆0.3 mg(21 %)
Folate35 μg(12 %)
Pantothenic acid1.1 mg(18 %)
Biotin9.3 μg(21 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C3 mg(3 %)
Potassium568 mg(14 %)
Calcium124 mg(12 %)
Magnesium51 mg(17 %)
Iron2.8 mg(19 %)
Iodine8 μg(4 %)
Zinc4.6 mg(58 %)
Saturated fatty acids15.6 g
Uric acid108 mg
Cholesterol140 mg
Complete sugar5 g


For the dough
1 egg
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)
How healthy are the main ingredients?
Sour creamgarlic cloveeggsaltonionsalt

Preparation steps

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.
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.
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.
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.
For the dip, stir together the sour cream and crushed garlic and season to taste with salt and ground white pepper.
Garnish the pasta with dill and serve with the sour cream dip.