Pelmeni Pasta Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 671 cal. | (32 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 318.2 μg | (530 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 943 mg | (24 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 364 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 1 egg
- 1 egg yolk
- 7 Tbsps water
- 1 pinch salt
- 2 stale White rolls
- 1 cup water
- 1 onion
- 1 bunch parsley
- 300 grams fresh Spinach
- 1 Tbsp butter
- 200 grams Ground meat
- 2 egg yolks
- 1 egg white
- salt (pepper)
- Pastry flour (for the work surface)
- 4 onions
- 4 Tbsps butter
Preparation steps
Beat the egg with water and salt. Mix in a bowl with the flour until smooth. Wrap in foil and let it rest for 30 minutes. Soak the bread in water for 15 minutes. Peel and finely chop the onion. Rinse the spinach and drain in a colander, then chop finely. Rinse the parsley, remove the stems and finely chop the leaves. Fry the spinach, onions and parsley in butter, while stirring, until the liquid has evaporated. Let cool. Mix together the ground meat, egg yolk, and drained bread. Add the onion and spinach mixture. Season with salt and pepper.
Roll out the pasta dough on a floured surface very thinly to about a 20 x 30 cm rectangle (approximately 8 x 12 inches).
Spread the filling on the dough sheet, leaving a finger-thick edge free of filling. finger thick edge. Roll up the dough and brush with egg white so it holds together well. Cut into 12 pieces and cook for about 12 minutes in boiling salted water. Meanwhile, peel the onions and cut them into thin rings. Heat butter and fry the onions until brown.
Remove the pelmeni pasta dumplings with a slotted spoon and add them to the pan with the onions. Add a little of the pasta water. Serve on plates.
