Siberian Beef Dumplings
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
516
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 303 mg | (8 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ¾ cups all-purpose flour
- 1 egg
- ¼ cup water
- salt
- 1 onion
- 3 cloves garlic cloves
- 7 ozs Minced Beef
- 2 Tbsps Beef stock (instant)
- salt
- freshly ground peppers
- 1 egg white
- ½ cup butter
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Butter knife, 1 Tablespoon, 1 Meat mallet, 1 Plastic wrap, 1 Toothpick
Preparation steps
1.
Mix the flour, egg, water and salt and knead to a smooth dough. Roll out immediately on a lightly floured work surface to a thickness of approximately 2 mm and cut out circles 5 cm in diameter.
2.
Peel and roughly chop the onion and garlic. Then mince the minced meat, onion and garlic twice using the fine disc of your mincer. Add the stock and mix to a pliable 'dough' and season with salt and pepper.
3.
Place a little of the mince filling on each of the pasta circles, leaving the edge free. Brush the edge with egg white, fold over and press the edges together firmly. Bring the ends of the semi-circles to the middle and pinch together. Cook in plenty of boiling, salted water over a low heat for 4 – 5 minutes.
4.
To serve, put the butter into a small pan and heat until it foams. Arrange the pelmeni on plates and pour the melted butter over. Serve with a fresh salad.
