Pretzel Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 13.52 g | (14 %) | ||
| Fat | 12.42 g | (11 %) | ||
| Carbohydrates | 76.38 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.67 g | (2 %) |
| Vitamin A | 122.58 mg | (15,323 %) | ||
| Vitamin D | 1.55 μg | (8 %) | ||
| Vitamin E | 3.25 mg | (27 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.53 mg | (54 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 174.01 μg | (58 %) | ||
| Pantothenic acid | 0.53 mg | (9 %) | ||
| Biotin | 2.29 μg | (5 %) | ||
| Vitamin B₁₂ | 0.79 μg | (26 %) | ||
| Vitamin C | 5.79 mg | (6 %) | ||
| Potassium | 323.7 mg | (8 %) | ||
| Calcium | 92.59 mg | (9 %) | ||
| Magnesium | 34.8 mg | (12 %) | ||
| Iron | 4.16 mg | (28 %) | ||
| Iodine | 39.01 μg | (20 %) | ||
| Zinc | 1.18 mg | (15 %) | ||
| Saturated fatty acids | 4.05 g | |||
| Cholesterol | 89.79 mg |
Preparation steps
Rub most of the salt off of the pretzels and cut into small pieces. Heat the milk and pour over the pretzel pieces. Let soak for about 10 minutes. Meanwhile, peel and dice the onion. Heat the vegetable oil in a large pan and sauté the onions until translucent. Whisk the eggs until light and fluffy and stir in the parsley. Combine the eggs, soaked pretzels and sautéd onions in a large bowl. Mix well and let stand for about 10 minutes. If the mixture seems too dry, mix in a bit more milk. Season with salt, pepper and nutmeg.
Layer a large piece of aluminum foil with a piece of plastic wrap and brush with butter. Shape the dumpling mixture into a roll about 6-8 cm (approximately 2-3 inches) in diameter. Roll tightly in the plastic wrap and then the aluminum foil. Boil in a pot of water for 30 minutes.
Remove the roll from the water, allow to cool slightly, unwrap and slice into dumplings.
