Potato Dumplings with Broccoli Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,411 cal. | (67 %) | ||
| Protein | 10.39 g | (11 %) | ||
| Fat | 139.59 g | (120 %) | ||
| Carbohydrates | 50.88 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.54 g | (18 %) |
| Vitamin A | 59.45 mg | (7,431 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 19.51 mg | (163 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 77.94 μg | (26 %) | ||
| Pantothenic acid | 0.52 mg | (9 %) | ||
| Biotin | 3.08 μg | (7 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 87.51 mg | (92 %) | ||
| Potassium | 1,168.76 mg | (29 %) | ||
| Calcium | 74.11 mg | (7 %) | ||
| Magnesium | 45.48 mg | (15 %) | ||
| Iron | 2.79 mg | (19 %) | ||
| Iodine | 9.68 μg | (5 %) | ||
| Zinc | 0.81 mg | (10 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Cholesterol | 80.55 mg |
Ingredients
- For the dough
- 1 kilogram starchy potatoes
- salt
- 2 egg yolks
- 100 grams Pastry flour
- 1 Tbsp olive oil
- For the filling
- 300 grams Broccoli
- salt
- slivered almonds
- 750 milliliters vegetable oil (for cooking)
Preparation steps
For the dough: scrub potatoes and cook in salted water for about 25 minutes or until knife-tender. Drain, let evaporate briefly and peel, press through a ricer. Combine with flour, egg yolks, oil and 1 teaspoon of salt, knead into dough.
For the filling: rinse broccoli and cut into small florets.
Blanch broccoli florets in boiling salted water for 4 minutes. Drain and rinse in cold water.
Roll potato mixture on a floured surface into a roll, dust with flour and cut into 16 parts. Flatten each slice slightly and top each with 1 broccoli floret.
With damp hands, shape into balls, enveloping broccoli with dough completely. Roll in flaked almonds.
Heat oil in a saucepan or deep fryer and cook dumpilngs, few at a time, for about 5 minutes or until golden brown on all sides. Arrange on plates and serve.
