Stuffed Potato Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 195 μg | (325 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 3 g |
Ingredients
Preparation steps
Rinse potatoes boil about 150 grams (approximately 5 ounces) of potatoes for about 30 minutes.
Sof boil quail eggs for about 3 minutes, then let cool.
Rinse spinach and set a few leaves aside. Blanch remaining spinach in salt water for about 1 minute, rinse with cold water, squeeze well and mince. Season with salt, pepper and nutmeg.
Peel and grate remaining potatoes, then squeeze into a tea towel. reserve liquid and let starch settle, then drain off water and add starch to potatoes. Peel cooked potatoes and press through a ricer. Mix with raw potatoes. Add egg yolks and season with salt and nutmeg. Knead into a smooth dough. Divide dough into 8 equal portions. Flatten each portion, add 1 tablespoon of spinach and an egg to each. Shape dough around spinach and egg.
Cook dumplings in a pot of boiling water and leave until done, about 20 minutes.
Meanwhile, rinse mushrooms and cook in a pan with hot butter for about 5 minutes. Season with salt and pepper.
Serve dumplings with mushrooms and remaining spinach leaves.
