Sweet Cheese Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,076 mg | (27 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the dough
- 800 grams starchy potatoes
- 3 Tbsps Pastry flour
- ¼ tsp Baking powder
- 2 eggs
- 1 pinch salt
- 50 grams sugar
- 2 tsps grated Lemon peel
- 300 grams Quark
- clarified butter (for cooking)
- For the sauce
- 200 grams frozen Raspberries
- 2 Tbsps lemon juice
- 50 milliliters Currant juice
- sugar (as desired)
- 100 grams fresh Raspberries
- mint (for garnish)
Preparation steps
For the dough: Rinse potatoes and boil in salted water for 25-30 minutes. Drain, evaporate slightly, peel and press through a ricer. Combine potatoes, flour, baking powder, eggs, salt, sugar, lemon zest and quark. Let mixture rest for about 20 minutes. Shape dough into small, elongated dumplings and press until flat on a lightly floured surface.
Heat butter in a pan and cook dumplings until each side in golden yellow. Remove and keep warm in an oven preheated to 80°C (approximately 175°F).
For the sauce: Combine raspberries, lemon juice, currant juice and sugar in a blender and puree. Pour through a sieve to remove seeds.
Ladle a bit of sauce on a plate. Top with dumplings and serve dusted with powdered sugar and garnished with mint and raspberries.
