Spinach and Cheese Dumplings
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
450
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 384.7 μg | (641 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 767 mg | (19 %) | ||
| Calcium | 410 mg | (41 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spinach
- salt
- 1 onion
- 4 Tbsps butter
- 3 day-old White rolls
- 100 milliliters lukewarm milk
- 80 grams freshly grated Mountain cheese
- 1 egg
- 3 Tbsps breadcrumbs
- freshly ground peppers
- freshly grated Nutmeg
- 40 grams Walnut
Preparation steps
1.
Blanch spinach in salted boiling water, rinse, squeeze and chop finely. Peel onion, chop finely and sauté in 1 tablespoon butter. Cut bread into cubes and add to onions in a bowl. Pour milk over and leave for about 15 minutes. Add spinach, add half of the cheese and the egg and mix to a well moldable dough. Add breadcrumbs as needed. Season with salt, pepper and nutmeg. Form into 12 small dumplings with wet hands.
2.
Cook in boiling salted water until done for about 15 minutes. Coarsely chop walnuts. Melt remaining butter and allow to foam.
3.
Lift dumplings out of the water with a slotted spoon, place on plates, sprinkle with remaining cheese and walnuts and serve with the butter.
4.
Serve as desired with beetroot.
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