Semolina Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 372 mg | (9 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 38 g |
Ingredients
- For Dumplings
- ½ milliliter milk
- 150 grams Semolina flour
- 2 eggs
- salt
- freshly grated Nutmeg
- 2 day-old White rolls
- 30 grams butter
- In Addition
- Cinnamon sugar (to sprinkle)
- For Compote
- 300 grams Peaches
- 300 grams Pear
- 200 grams Plum
- 200 grams Strawberries
- 250 milliliters water
- 100 grams sugar
- 1 tsp lemon juice
- grated Lemon peel
Preparation steps
Prepare semolina dumplings. Bring milk to a boil, gradually add semolina and boil, stirring constantly. Continue cooking for 15 minutes, stirring, on low heat until semolina thickens. Cool and add eggs. Season with salt and nutmeg. Cut bread into 0.5 cm (approximately 0.2 inch) cubes. Heat butter in a pan and toast bread until golden yellow. Gently combine with cooled semolina. Bring salted water to a boil. With slightly moistened hands, shape 12 semolina dumplings each about 50 grams (approximately 2 ounces) big. Add dumplings to boiling water and cook, uncovered for about 15-20 minutes.
Prepare compote. Rinse all fruits. Halve and pit peaches, cut nto slices. Peel pears, halve and core, cut into slices. Halve and pit plums, cut into wedges. Cut hulled strawberries into halves or quarters, depending on size. Combine water with sugar, juice and lemon peel and bring to a boil. Add prepared fruit (except strawberries) and let stand for 5 minutes. In the last minute, add strawberries. Cool compote. Place 2-3 dumplings per plate, sprinkle with cinnamon sugar and drizzle with compote. Serve.
