Pumpkin Dumplings and Rice Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 14.19 g | (14 %) | ||
| Fat | 19.97 g | (17 %) | ||
| Carbohydrates | 52.8 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.94 g | (13 %) |
| Vitamin A | 1,398.1 mg | (174,763 %) | ||
| Vitamin D | 1.03 μg | (5 %) | ||
| Vitamin E | 3.52 mg | (29 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 5.14 mg | (43 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 65.72 μg | (22 %) | ||
| Pantothenic acid | 0.99 mg | (17 %) | ||
| Biotin | 2.54 μg | (6 %) | ||
| Vitamin B₁₂ | 0.67 μg | (22 %) | ||
| Vitamin C | 31.27 mg | (33 %) | ||
| Potassium | 1,153.06 mg | (29 %) | ||
| Calcium | 311.92 mg | (31 %) | ||
| Magnesium | 72.37 mg | (24 %) | ||
| Iron | 2.54 mg | (17 %) | ||
| Iodine | 22.85 μg | (11 %) | ||
| Zinc | 1.84 mg | (23 %) | ||
| Saturated fatty acids | 9.63 g | |||
| Cholesterol | 84.34 mg |
Ingredients
- For the pumpkin puree
- 300 grams starchy potatoes
- 600 grams Pumpkin (such as Hokkaido)
- salt
- 150 milliliters lukewarm milk
- freshly ground peppers
- freshly grated Nutmeg
- 60 grams freshly grated Cheese (such as Gouda)
- For the rice cookies
- 250 grams
- 1 onion
- 1 Tbsp vegetable oil
- 1 Tbsp freshly chopped parsley
- 3 slices Crispbread
- 1 egg
- 80 grams Quark
- cayenne pepper
- 40 grams butter
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Peel, rinse and dice the potatoes and pumpkin flesh. Cook together in boiling salted water for about 20 minutes.
Drain both and press through a potato ricer while still hot. Season with salt, pepper, and nutmeg and mix with the milk. Using two tablespoons, form the mixture into dumpling like shapes. Place on a baking sheet lined with parchment paper, sprinkle with cheese and bake in the oven until the cheese has melted.
For the rice cookies, cook the rice in 500 ml (approximately 2 cups) of boiling salted water. Remove from heat and let cool. Peel the onion, cut into small cubes and sauté in a hot pan with 1 tablespoon oil until translucent. Mix in the parsley, remove from heat and let cool. Crush the crisp bread in a blender until finely ground. Mix with the rice, onion mixture, egg, and cheese, season with salt and cayenne pepper and form small balls. Press flat, arrange on a baking sheet lined with parchment paper, sprinkle with small pieces of butter and bake until golden brown (about 10 minutes) in the preheated oven. Serve on plates with pumpkin dumplings.
