Sausage and Spinach Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 203.1 μg | (339 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 641 mg | (16 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 255 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Pastry flour
- 4 eggs
- salt
- 2 Tbsps softened butter
- ½ day-old White roll
- 1 onion
- 1 Tbsp chopped parsley
- 200 grams Spinach
- 150 grams Veal sausage
- freshly ground peppers
- Nutmeg
- ½ tsp dried marjoram
- 2 Tbsps scallions
- Pastry flour (for the work surface)
Preparation steps
Mix flour with 3 eggs, 1/2 teaspoon of salt and 1 tablespoon softened butter in a bowl. Knead into a smooth dough. Cover and let rest for 20 minutes. Soak bread in water. Peel onion, finely chop and saute in 1 tablespoon butter. Rinse spinach, trim and add to a pot with a little boiling salted water. Quickly blanch and then rinse, drain and rinse again. Express and finely chop. Express bread, pick apart and mix with spinach, sausage meat, cooked onion, parsley and remaining egg. Season with salt, pepper, nutmeg and marjoram to taste.
Divide the dough in half and roll each portion thinly on a lightly floured surface. Add small mounds of filling to one dough sheet, leaving about 5 cm (approximately 2 inches) between filling portions. Place second dough sheet on top and cut between filling mounds. Squeeze eges together to seal. Add dumplings to a pot of boiling salted water and cook over low heat for 12-15 minutes. Remove with a slotted spoon, drain and serve.
