Potato Dumplings with Meat Filling
(Percentage of daily recommendation)
| Calorie | 680 cal. | (32 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 2,334 mg | (58 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 7 g |
Preparation steps
Peel the raw potatoes and grate into a bowl of cold water. Pour the grated potato mixture onto a kitchen towel and carefully squeeze.
Grate the cooked potatoes. Heat the milk, pour over the grated cooked potatoes and stir until smooth. Mix the grated raw potatoes into the cooked potato mixture, and knead with salt to a smooth dough.
For the filling, rinse the celery and chop. Heat oil in a pan and fry the ground meat and celery. Remove from heat and let cool.
Make small dumplings from the potato mixture with wet hands and stuff some filling in the middle of each dumpling. Bring plenty of water to a boil in a pot and let the dumplings simmer gently for 20 minutes.
Lift out the dumplings from the water and drain well.
Heat butter in a pan and fry the cooked dumplings all around. Serve hot.