Semolina and Parsley Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 215 mg | (5 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 150 milliliters milk
- 20 grams fresh Yeast
- 200 grams Pastry flour
- 100 grams Semolina flour
- 4 day-old White rolls
- 3 Tbsps butter
- 1 onion
- 2 eggs
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- softened butter (for napkin)
Preparation steps
Heat half of milk slightly and dissolve yeast in it. Place flour with semolina in a bowl, make a well in the center. Add yeast milk to the well and dust with some flour. Cover and let rise for about 30 minutes in a warm place.
Cut bread rolls into small cubes. Heat 2 tablespoons of butter in a pan and toast until golden. Remove from the pan. Peel onion and chop finely. Heat remaining butter in a pan and saute onion until translucent. Remove from the pan.
Break eggs into flour bowl, season with salt and pepper and knead with the rest of lukewarm milk to a smooth dough. Add more milk or flour as needed. Cover and let rest for 30 minutes.
Add bread cubes, onion and parsley to the dough and knead well. Shape into a roll and brush damp kitchen towel with softened butter. Place dumpling into it and roll, tie the ends of the towel together. Bring salted water just to a boil and cook dumpling for about 40 minutes on low heat. Remove and place onto a plate, unwrap and slice, serve.
