Potato Dumplings Stuffed with Mushrooms

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Potato Dumplings Stuffed with Mushrooms
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Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
429
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie429 kcal(20 %)
Protein15.91 g(16 %)
Fat20.21 g(17 %)
Carbohydrates58.47 g(39 %)
Sugar added0 g(0 %)
Roughage11.05 g(37 %)
Vitamin A222.65 mg(27,831 %)
Vitamin D1.04 μg(5 %)
Vitamin E2.69 mg(22 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.29 mg(26 %)
Niacin3.48 mg(29 %)
Vitamin B₆0.33 mg(24 %)
Folate49.87 μg(17 %)
Pantothenic acid0.71 mg(12 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂0.63 μg(21 %)
Vitamin C30.45 mg(32 %)
Potassium1,217.55 mg(30 %)
Calcium48.31 mg(5 %)
Magnesium34.63 mg(12 %)
Iron2.77 mg(18 %)
Iodine26.67 μg(13 %)
Zinc0.83 mg(10 %)
Saturated fatty acids10.98 g
Cholesterol126.41 mg

Ingredients

for
12
For the filling
150 grams shiitake mushrooms
150 grams button Mushroom
1 tablespoon butter
salt
freshly ground peppers
100 grams cream cheese (natural, made from double cream)
For the dumplings
600 grams starchy potatoes
2 eggs
2 tablespoons butter
Nutmeg
150 grams ground Spelt
melted butter (for serving)
3 tablespoons scallions (for serving)
How healthy are the main ingredients?
potatoshiitake mushroomcream cheesesalteggNutmeg

Preparation steps

1.

For the filling, trim and clean both the mushrooms (rub with a paper towel rub) and cut into cubes. Heat butter in a pan and saute the mushrooms in it. Cook the mushrooms while stirring in its own juices until soft, drain any remaining liquid and allow the mushrooms to cool slightly. Season with salt and pepper, and mix in the cream cheese.

2.

For the dumplings, steam the potatoes until soft, peel and press through the ricer. Add the eggs, butter, nutmeg and ground spelt to the mashed potatoes, season with salt, and knead into a well moldable dough (it should not be sticky). Shape the dough into a roll and divide into 12 pieces. Shape each piece into a ball, flatten, place the filling equally over each, and shape into dumplings.

3.

Drop the dumplings in boiling salted water and simmer for 10-15 minutes until the dumplings float to the top. Lift the dumplings out with a slotted spoon and drain. Serve with butter and chives.