Smarter Dumplings with Mushrooms in Cream
Mushrooms are a good source of vegetable protein and, together with the hen's egg protein, contribute well to the supply. B vitamins and iron are also present in mushrooms; with vitamin C from parsley the vegetable iron can be better absorbed. The daily requirement of vitamin D for healthy bones is covered 100 percent by one portion!
The whole thing tastes even more hearty if you use chives instead of parsley. Cut the stalks into rolls, mix half of them into the dumpling dough and finally stir the rest into the sauce.
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 7.2 μg | (36 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 53 μg | (118 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,402 mg | (35 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 166 mg |
Ingredients
- Ingredients
- 6 day-old White rolls (about 360 grams)
- 1 ½ cups
- Nutmeg
- salt
- 2 eggs
- 1 bunch flat-leaf parsley (about 30 grams)
- 2 onions (about 70 grams)
- 2 lbs button Mushroom
- 2 Tbsps Canola oil
- peppers
- 5 ozs Sour cream (10% fat)
Preparation steps
Cut rolls into very thin slices and place in a large bowl.
Heat milk until lukewarm in a small pot. Grate a little nutmeg into the milk and season with salt. Whisk in eggs. Pour egg-milk mixture over the rolls. Let soak for 30 minutes.
Rinse the parsley, shake dry, pluck leaves and finely chop.
Peel the onions and finely chop. Clean mushrooms with a brush (or paper towel). Cut mushrooms in halves or quarters depending on size. In a large pot, bring salted water to a boil.
Add 2 tablespoons of chopped parsley to the soaked bread and mix well to form a dough. With damp hands, shape the dough into 10 dumplings.
With a slotted spoon, lower dumplings into the boiling water. Reduce heat and simmer dumplings until they rise to the surface, about 15 minutes.
Heat oil in a skillet and sauté onions until translucent. Add mushrooms and sauté briefly over medium heat. Reduce heat to low. Season with salt and pepper and cook for about 10 minutes.
Stir sour cream and remaining parsley into mushroom mixture. Season with salt and pepper. With a slotted spoon, remove dumplings from the pot and serve with the mushrooms in cream.