Potato Dumplings Stuffed with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 337 mg | (8 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the filling
- 150 grams shiitake mushrooms
- 150 grams button Mushroom
- 1 Tbsp butter
- salt
- freshly ground peppers
- 100 grams cream cheese (natural, made from double cream)
Preparation steps
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.
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.
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.
