Thuringian Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,293 mg | (32 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 kilograms russett potatoes
- salt
- 2 slices white bread
- 2 Tbsps butter
- Nutmeg
Preparation steps
Rinse 750 grams (approximately 1 1/2 pounds) of the potatoes and place in a pot of salted water. Bring to boil and then simmer for about 30 minutes until done.
Remove the crust from the white bread, cut into small cubes and fry in butter until golden. With a slotted spoon, remove the croutons and drain on a plate lined with papertowels.
Peel the cooked potatoes and press through a ricer. Keep warm. Peel the remaining potatoes, grate finely, and press out the excess water. Place in a mixing bowl. Add the hot mashed potatoes (as hot as possible) and season with nutmeg and salt. Mix well and form into dumplings. In the middle of each dumpling, place some croutons. Place the dumplings into a pot of boiling salted water, reduce the heat, and simmer about 25 minutes.
