Potato Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 2,013 mg | (50 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 7 g |
Preparation steps
Rinse the raw potatoes, peel and grate into a bowl of cold water.
Pour the potato mixture into a kitchen towel or a cloth bag and squeeze thoroughly. Collect the water. Once the starch settles, pour off the water.
Rinse the cooked, peeled potatoes. Heat the milk, pour over the cooked potatoes and stir until smooth.
Knead together the raw potatoes, the cooked potatoes, the settled starch and the salt to form a smooth, soft dough.
For the filling: Cut the rolls into small cubes and toast in butter until golden brown.
With moist hands, form the potato dough into dumplings. In the center of each, place some bread cubes. Reshape the dough around the bread.
Bring a large, wide pot of salted water to a boil and carefully insert the dumplings with a slotted spoon. Cook 15-20 minutes.
Lift the dumplings out with a skimmer, drain well and serve in a warmed bowl.
