Stuffed Potato Dumplings
Healthy, because
Even smarter
Nutritional values
These stuffed potato dumplings are the perfect balance to the stressful Christmas season, because the mushroom filling provides plenty of B vitamins, which ensure a balanced mood and promote restful sleep.
How about more bite in the potato dumpling? A good handful of chopped walnuts in the filling will ensure a crunchy taste experience.
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 996 mg | (25 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- 1 onion
- 100 grams button Mushroom
- 100 grams smoked Pancetta
- 1 Tbsp Canola oil
- 75 milliliters Red wine
- 1 tsp dried thyme
- salt
- peppers
- 1 egg yolk
- Nutmeg
- cornstarch (as needed)
- 4 Tbsps butter
- 4 Tbsps breadcrumbs
- 2 Tbsps scallions
Preparation steps
Rinse potatoes and steam about 300 grams (approximately 10 ounces) for 30 minutes.
For the filling, peel onions and chop finely. Rinse mushrooms and chop. Cut bacon into small cubes. Saute with onion in hot oil until cooked and then add mushrooms. Saute for 2-3 minutes. Deglaze with wine and simmer. Add thyme and season heavily with salt and pepper. Remove from heat and cool.
Peel remaining potatoes and finely grate. Squeeze in a tea towel. Reserve liquid and wait for starch to settle. Then carefully drain potatoes and add cornstarch as needed. Peel steamed potatoes and press through a ricer. Add to raw potatoes. Add egg yolks and season with salt and nutmeg. Knead into a smooth dough. If too soft, add more cornstarch. Divide dough into 8 equal portions. Roll into balls and fill middles with 1-2 tablespoons of filling. Roll back into balls to seal.
Place dumplings in a pot of boiling water and cook until done, about 20 minutes. Do not boil.
In a pan, melt butter and fry breadcrumbs until golden.
Remove dumplings with a slotted spoon and drain on paper towels. Serve in shallow bowls. Top with breadcrumbs and sprinkle with chives to serve.
