Porcini and Ricotta Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 141 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 125 mg | (3 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams) (approximately 3/4 ounce)
- 300 grams Pastry flour
- salt
- 2 Tbsps olive oil
- Pastry flour (for dusting)
- For the filling
- 200 grams fresh Porcini mushroom
- 1 shallot
- 1 garlic clove
- 2 Tbsps vegetable oil
- freshly ground peppers
- 200 grams Ricotta cheese
- Nutmeg
- For baking
- 50 grams butter (for brushing)
Preparation steps
For the dough: Dissolve the crumbled yeast in 150 ml (approximately 2/3 cup) lukewarm water. Combine the flour and a pinch of salt, make a well in the center, add the yeast mixture and the oil and mix until smooth with the dough hook attachment. Transfer to a lightly floured work surface and knead until smooth, around 10 minutes. Cover and let rise in warm place for 1 hour. Preheat the oven to 180°C (approximately 350°F).
Meanwhile, for the filling: Wipe the mushrooms with a damp cloth and dice. Peel the shallot and garlic and finely chop. In a frying pan, heat the oil and sauté the shallot and garlic until translucent. Add the mushrooms and sauté for another 3-4 minutes, stirring occasionally. Season with salt and pepper, remove from the heat and let cool. Mix in the ricotta and season with salt, pepper and nutmeg.
Roll out the dough on a lightly floured work surface until 5 mm (approximately 1/8 inch) thick and cut into 10 x 10 cm (approximately 4 x 4 inch) squares and then cut into triangles.
Fill each piece of dough with 1 teaspoon mushroom filling.
Roll up and shape into croissants. Arrange on a baking sheet lined with parchment paper, brush with melted butter and bake until golden brown, around 25-30 minutes. Remove from the oven and serve.
