Russian Style Dumplings (Pelmeni)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 402.5 μg | (671 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,114 mg | (28 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 2 eggs
- 1 tsp salt
- 1 Tbsp sunflower oil
- For the filling
- 1 day-old White roll
- 60 milliliters lukewarm milk
- 1 onion
- 1 Tbsp butter
- 400 grams fresh Spinach
- salt
- 250 grams Sausage meat
- 1 egg
- freshly ground peppers
- freshly grated Nutmeg
- For preparation
- Pastry flour (for working the dough)
- 2 carrots
- 1 l Beef broth
Preparation steps
For the dough, sift the flour into a bowl. Pour in the eggs, salt and oil. Knead into a firm, smooth dough using the dough hook of an electric hand mixer. If needed, add some water. Shape into a ball and wrap in plastic wrap and let the dough rest for about 20 minutes.
Meanwhile, for the filling soak the bread in the warm milk. Peel the onion, chop finely and fry in butter until translucent. Rinse and trim the spinach, blanch in boiling salted water, rinse, squeeze out the excess water and chop finely. Add together with the squeezed-out bread, onion, meat and egg in a bowl and mix well. Season with salt, pepper and nutmeg.
Divide the dough in half and roll out evenly and thinly on a floured surface. Distribute spoonfuls of the filling on 1/2 of the dough, leaving adequate space between each. Lay the second half of the dough over the first and press between the filling firmly and cut into squares with a pastry wheel.
When all the dumplings are finished, carefully drop them into boiling salted water in portions and cook until done, about 8 minutes.
Peel the carrot, cut into small pieces and bring to a boil with the broth and season with salt. Distribute the drained dumplings in soup bowls, pour the hot broth over the top and serve sprinkled with fried onions or other garnish.
