Strawberry Dumplings
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1040
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,040 cal. | (50 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 33.8 μg | (75 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams small Strawberries
- 500 grams Quark
- 500 grams Pastry flour (plus more for work surface)
- 1 egg
- ½ tsp salt
- 1 Tbsp butter
- 100 grams ground Hazelnuts
- 4 Tbsps powdered sugar
- 100 grams butter
Preparation steps
1.
Rinse and hull the strawberries and pat dry. In a bowl mix the quark, flour, egg, salt and butter to a smooth dough. Shape the dough on a floured board to a long roll. The diameter of the roll should roughly correspond to the size of strawberries. Cut the dough into 2 cm (approximately 3/4-inch) wide slices and flatten. Place a strawberry on the dough and squeeze the edges together to seal. Roll the dumplings in flour. Cook the dumplings in a pot of boiling water. until they rise to the surface.
2.
Lift the dumplings out of the water with a slotted spoon and drain on paper towels. Transfer the dumplings to plates. In a saucepan, melt the butter and pour over the dumplings. Serve sprinkled with hazelnuts and powdered sugar.
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