Spicy Panzerotti Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 635 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 501 mg | (13 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 400 grams Pastry flour
- 70 grams olive oil
- 1 Tbsp sugar
- salt
- 1 garlic clove
- 1 onion
- 1 can Corn kernel (285 grams, drained)
- 1 small Zucchini (at 120 grams)
- 100 grams cooked ham
- peppers
- Pastry flour (to roll out)
Preparation steps
Mix 150 ml (approximately 2/3 cup) of water, 60 grams (approximately 1/4 cup), sugar, and a pinch of salt in a mixer with a dough hook. Knead by hand until smooth. Cover the dough for about 30 minutes.
Peel and chop garlic and onion. Drain corn. Rinse zucchini finely chop. Chop the ham into small cubes.
Heat 1 tablespoon oil in a pan. Sauté onion, garlic, and zucchini. Add corn and diced ham. Season with salt and pepper. Set filling aside.
Roll out dough thinly on a lightly floured surface. Cut circles, about 10 cm (approximately 4 inches) in diameter. Place about 1 tablespoon of filling on one-half of the dough. Fold the dough over and press down the edges with a form. If the dough doesn't stick together, moisten with water and press again with a fork.
Bake pastries on a parchment-lined baking sheet in an oven at 200°C (approximately 400°F) for approx 15 minutes.
To serve: Let cool slightly and serve while still warm.
