Stuffed Potato Dumplings

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Stuffed Potato Dumplings
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Health Score:
9,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
195
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie195 kcal(9 %)
Protein8.64 g(9 %)
Fat9.54 g(8 %)
Carbohydrates23.78 g(16 %)
Sugar added0 g(0 %)
Roughage4.69 g(16 %)
Vitamin A570.83 mg(71,354 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.51 mg(13 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.42 mg(38 %)
Niacin5.07 mg(42 %)
Vitamin B₆0.46 mg(33 %)
Folate137.98 μg(46 %)
Pantothenic acid1.44 mg(24 %)
Biotin2.08 μg(5 %)
Vitamin B₁₂0.41 μg(14 %)
Vitamin C32.29 mg(34 %)
Potassium984.85 mg(25 %)
Calcium83.17 mg(8 %)
Magnesium71.07 mg(24 %)
Iron3.15 mg(21 %)
Iodine7.39 μg(4 %)
Zinc1.51 mg(19 %)
Saturated fatty acids4.65 g
Cholesterol220.35 mg

Ingredients

for
4
Ingredients
400 grams starchy potatoes
8 Quail egg
200 grams Spinach
salt
freshly ground peppers
Nutmeg (freshly grated)
1 egg yolk
250 grams shiitake mushrooms
2 tablespoons butter
How healthy are the main ingredients?
potatoshiitake mushroomSpinachsaltNutmeg

Preparation steps

1.

Rinse potatoes boil about 150 grams (approximately 5 ounces) of potatoes for about 30 minutes.

2.

Sof boil quail eggs for about 3 minutes, then let cool. 

3.

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.

4.

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. 

5.

Cook dumplings in a pot of boiling water and leave until done, about 20 minutes.

6.

Meanwhile, rinse mushrooms and cook in a pan with hot butter for about 5 minutes. Season with salt and pepper.

7.

Serve dumplings with mushrooms and remaining spinach leaves.