Spicy Dumplings
Spicy Dumplings - Hearty rather than sweet: A great appetizer
Healthy, because
Even smarter
Nutritional values
Onion, mustard, cress, radish and kohlrabi not only give the dish incredible flavor, they also supply our body with glucosinolates. These secondary plant substances are natural antibiotics and are said to have an anticarcinogenic effect. The bitter substances they contain also promote the digestion of fat.
If you can't get the shiso cress, you can use another bed of garden cress.
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 396 mg | (10 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 107 mg |
Ingredients
- Ingredients
- 6 ozs Whole Grain Toast
- 2 ozs butter (room temperature)
- 1 Organic orange
- 2 eggs
- salt
- 14 ozs Sour cream
- 1 bunch Radish
- 1 Kohlrabi
- 1 red onion
- ½ lemon
- 2 Tbsps whole-grain Mustard
- 2 Tbsps Canola oil
- 1 bed Cress (or watercress)
- 1 bed purple Shiso sprout (or baby greens)
Kitchen utensils
Preparation steps
Toast the bread and grind in blender or food processor.
Beat butter with a hand mixer until creamy. Rinse orange in hot water, wipe dry and finely grate 1 tablespoon of orange zest.
Separate 1 egg (reserve egg white for another use). Mix together egg yolk, whole egg, breadcrumbs, orange zest and a generous pinch of salt in a bowl. Stir in butter.
Add sour cream. Stir until smooth, cover, and refrigerate batter until cold (about 2 hours), stirring occasionally.
Rinse radishes and drain. Peel kohlrabi. Peel onion. Cut vegetables into very thin slices and place in a bowl. Squeeze juice from lemon.
Combine lemon juice and mustard in a smal bowl, season with salt and pepper and slowly whisk in oi. Add dressing to vegetables and toss to coat. Let marinate for 30 minutes.
Fill a large wide pot with 3 quarts water and add a little salt. Bring to a boil. With moistened hands, form chilled batter into 12 large dumplings.
Place dumplings in the pot of water and return to a boil. Cover and cook until they rise to the surface, 12-14 minutes.
Divide vegetable salad among plates. Cut sprouts from beds and sprinkle over the salad.
Use a skimmer to remove dumplings from the pot, drain well and place on the salad. Drizzle with olive oil and serve.
