Potato Dumplings with Mushroom Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 818 cal. | (39 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 14.5 mg | (121 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 35.5 μg | (79 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 1,665 mg | (42 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 21 g |
Ingredients
- For sauce
- 500 milliliters crushed Tomatoes
- 100 grams black Olives
- 1 Tbsp chopped Basil
- 1 Tbsp chopped rosemary
- salt
- peppers
- 4 Tbsps Ketchup
- For dumpling dough
- 1 kilogram starchy Sweet potato
- 100 grams Pastry flour
- 2 eggs
- salt
- freshly ground peppers
- 2 Tbsps scallions
- For filling
- 1 onion
- 1 Tbsp butter
- 125 grams finely diced Bacon
- 250 grams button Mushroom
- 4 Tbsps breadcrumbs
- 1 Tbsp grated Parmesan
Preparation steps
For the dumpling dough, peel the potatoes, rinse, cut into small pieces and boil in salted water for 25 minutes. Drain, let evaporate briefly and while still warm, press through a ricer. Combine the potatoes with flour, chives and eggs and knead into a smooth dough. Season with salt and pepper.
For the filing, clean mushrooms, halve and cut into thin slices. Peel onion, dice finely and saute in butter until translucent. Add bacon and continue to sauté. Add the mushrooms and saute until liquid has evaporated. Season with pepper. Stir in the bread crumbs and Parmesan.
Divide the dough into about tennis ball sized pieces. Flatten slightly, place a dollop of filling in the center and shape the dumpling dough around the filling making round dumplings.
Bring a pot of salted water to a simmer and cook the dumplings about 20 minutes.
For the sauce, heat the tomato puree and ketchup. Season with salt and pepper. Divide between 4 plates. Sprinkle with olives, rosemary and basil. Top with dumplings and serve.
