For The Whole Family

Stuffed Potato Dumplings

5
Average: 5 (6 votes)
(6 votes)
Stuffed Potato Dumplings
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Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
542
calories
Calories

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.

1 each contains
(Percentage of daily recommendation)
Calorie542 cal.(26 %)
Protein10 g(10 %)
Fat34 g(29 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E1.4 mg(12 %)
Vitamin K11.6 μg(19 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.5 mg(36 %)
Folate53 μg(18 %)
Pantothenic acid1.8 mg(30 %)
Biotin10 μg(22 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C42 mg(44 %)
Potassium996 mg(25 %)
Calcium57 mg(6 %)
Magnesium61 mg(20 %)
Iron3.4 mg(23 %)
Iodine16 μg(8 %)
Zinc1.7 mg(21 %)
Saturated fatty acids16 g
Uric acid85 mg
Cholesterol123 mg
Complete sugar3 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatothymeonionsaltNutmeg

Preparation steps

1.

Rinse potatoes and steam about 300 grams (approximately 10 ounces) for 30 minutes.

2.

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.

3.

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.

4.

Place dumplings in a pot of boiling water and cook until done, about 20 minutes. Do not boil.

5.

In a pan, melt butter and fry breadcrumbs until golden.

6.

Remove dumplings with a slotted spoon and drain on paper towels. Serve in shallow bowls. Top with breadcrumbs and sprinkle with chives to serve.

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