Step-by-step Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 280 mg | (7 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 6 day-old White rolls (400 grams)
- 200 milliliters milk (plus more, if needed)
- 1 shallot
- 1 Tbsp butter
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 eggs
- breadcrumbs (if needed)
Preparation steps
step 1
Cut rolls into thin slices (figure 1) and place in a bowl.
step 2
Boil milk and pour over roll slices (figure 2). Let soak about 10 minutes.
step 3
Peel shallot, chop finely and sauté in butter until translucent. Stir parsley into butter mixture and season with salt, pepper and nutmeg (figure 3). Allow butter mixture to cool briefly.
step 4
Add eggs and butter mixture to soaked roll slices and mix well (figure 4). If necessary, add milk or bread crumbs to form an easily malleable dough.
step 5
With moistened hands, form dough into 8-10 dumplings (figure 5).
step 6
Place dumplings in boiling salted water and simmer about 20 minutes (figure 6). Do not allow water to return to a boil.
Lift dumplings from water with a slotted spoon and serve (figure 7).
