Semolina Dumplings
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 10.15 g | (10 %) | ||
| Fat | 25.64 g | (22 %) | ||
| Carbohydrates | 27.18 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 278.56 mg | (34,820 %) | ||
| Vitamin D | 1.95 μg | (10 %) | ||
| Vitamin E | 2.67 mg | (22 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.39 mg | (20 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 44.44 μg | (15 %) | ||
| Pantothenic acid | 0.49 mg | (8 %) | ||
| Biotin | 1.57 μg | (3 %) | ||
| Vitamin B₁₂ | 0.95 μg | (32 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 163.3 mg | (4 %) | ||
| Calcium | 152.62 mg | (15 %) | ||
| Magnesium | 21.08 mg | (7 %) | ||
| Iron | 0.49 mg | (3 %) | ||
| Iodine | 45.38 μg | (23 %) | ||
| Zinc | 0.61 mg | (8 %) | ||
| Saturated fatty acids | 15.42 g | |||
| Cholesterol | 148.41 mg |
Ingredients
- Ingredients
- 320 milliliters milk
- 1 pinch salt
- Nutmeg
- 5 Tbsps butter
- 100 grams Semolina flour (durum wheat)
- 2 eggs
- 150 grams Sour cream
- 1 sheet Phyllo dough (around 40 x 30 cm) (approximately 16 x 12 inches)
Preparation steps
Combine the milk, salt and 2 tablespoons butter in a saucepan. Season with nutmeg and then bring to a boil. Whisk in the semolina then remove from the heat, cover and let stand for about 15 minutes.
Separate the eggs. Stir the egg yolks and sour cream into the cooled semolina. Whip the egg whites until stiff and fold in.
Cut the phyllo dough into 2 (20 x 30 cm) (approximately 8 x 12 inches) rectangles. Melt 1-2 tablespoons butter and spread over the phyllo. Spread the semolina mixture over the dough, leaving a thin border, roll up from the long side and press the edges together.
Arrange 2 pieces of plastic wrap on a clean work surface, brush with melted butter and then use to wrap up the phyllo dough parcels. Wrap in foil and secure the ends tightly.
Place in a large pot of boiling water and cook for about 20 minutes just below the boiling point. Remove from the water and let cool.
Unwrap the dumplings just before serving and cut diagonally into slices. Melt the remaining butter in a large frying pan and sear the dumplings until golden brown on both sides. Serve.