Potato Dumplings Stuffed with Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 750 grams medium potatoes
- 1 day-old White roll
- butter
- 2 kilograms big, starchy potatoes
- salt
Preparation steps
Thoroughly scrub medium potatoes and cook in boiling salted water until knife-tender, about 20 minutes.
Cut bread into small cubes and toast until crispy in a little butter.
Peel raw potatoes, rinse and finely grate. Squeeze in portions with a cloth over a bowl. Leave liquid until starch has settled to the bottom. Blanch grated potatoes in 200 ml (approximately 1 cup) water. Drain and mix with settled starch.
Peel boiled potatoes and immediately push through a ricer. Mix with grated potatoes and season with salt. Mixture should be moldable and not too moist. With wet hands, shape mixture into dumplings. Press croutons into centers. Bring a large pot of salted water to a boil and add dumplings. Cook over low heat for about 30 minutes. Remove with a slotted spoon, drain and serve.
