Pan-fried Potato Dumplings
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(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
488
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- 2 eggs
- 150 grams Pastry flour
- 80 grams clarified butter
- salt
- peppers
- freshly grated Nutmeg
Preparation steps
1.
Scrub potatoes, cover with salted water and boil about 30 minutes. Peel potatoes while still hot and press through a potato ricer. Mix potatoes, egg and flour, season with salt, pepper and nutmeg and knead to a smooth dough. With floured hands, form dough into dumplings about the length and width of a finger with pointed ends.
2.
Boil a large pot of salted water and simmer dumplings over low heat for about 2 minutes. Remove dumplings from pot, dip in cold water and drain well in a colander.
3.
(For waxy potatoes, it is not necessary to boil dumplings before frying in butter.)
4.
Heat clarified butter in a pan and fry dumplings in portions until golden brown. Serve fried dumplings immediately.
