Spinach Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 535.5 μg | (893 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 321 μg | (107 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,388 mg | (35 %) | ||
| Calcium | 438 mg | (44 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
For the dumplings: Rinse spinach, remove stems and cook in a saucepan over medium heat. Drain spinach, rinse with cold water, drain again, squeeze and chop.
For the vegetables: Peel and mince onion. Peel and mince carrot. Rinse and chop celery. Trim woody ends from asparagus and cut into 1 cm (approximately 1/3 inch) long segments. Thaw peas.
Heat butter in a pan. Cook onion, then add carrots, celery and asparagus. Deglaze with broth and season with salt and pepper. Add 1 cup of water, then boil, cover and let simmer for 5 minutes. Add peas and cook 5 minutes more.
Dice bacon and cook in a dry pan, then stir into vegetables.
Combine spinach, quark, flour and eggs. Season with salt, pepper and nutmeg. Use a spoon to shape dumplings.
Boil 2 liters (approximately 8 cups) of salted water. Add dumplings to water and cook for 6-8 minutes over low heat. Remove dumplings when they rise to the surface. Drain on paper towels.
Plate dumplings with vegetables and serve.
