Veggie Dumplings with Tomatoes

Name: Veggie Dumplings with Tomatoes
Total time: 1 h 45 min
Yield: 4
Cuisine: European, Polish
Ingredients: 6.5 cups floury potatoes; 1 egg; 1 bunch baby Spinach (finely chopped); 1.333 cups All purpose flour; Nutmeg; 6.5 cups small, ripe tomatoes (cut into wedges, skinned if desired); 1 tablespoon extra virgin olive oil; 1 teaspoon butter

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 45 min.

Ready in

Calories:

416

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	416 kcal	(20 %)
Protein	15.29 g	(16 %)
Fat	6.43 g	(6 %)
Carbohydrates	83.36 g	(56 %)
Sugar added	0 g	(0 %)
Roughage	8.21 g	(27 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	610.89 mg	(76,361 %)
Vitamin D	0.5 μg	(3 %)
Vitamin E	3.32 mg	(28 %)
Vitamin B₁	0.63 mg	(63 %)
Vitamin B₂	0.44 mg	(40 %)
Niacin	7.91 mg	(66 %)
Vitamin B₆	0.59 mg	(42 %)
Folate	237.7 μg	(79 %)
Pantothenic acid	0.39 mg	(7 %)
Biotin	8.46 μg	(19 %)
Vitamin B₁₂	0.31 μg	(10 %)
Vitamin C	83.2 mg	(88 %)
Potassium	1,925.71 mg	(48 %)
Calcium	101.09 mg	(10 %)
Magnesium	103.75 mg	(35 %)
Iron	5.38 mg	(36 %)
Iodine	15.85 μg	(8 %)
Zinc	1.35 mg	(17 %)
Saturated fatty acids	1.46 g
Cholesterol	46.29 mg

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 6 ½ cups
floury potatoes; 1
egg; 1 bunch
baby Spinach (finely chopped); 1.333 cups
All purpose flour; Nutmeg; 6 ½ cups
small, ripe tomatoes (cut into wedges, skinned if desired); 1 tablespoon
extra virgin olive oil; 1 teaspoon
butter

How healthy are the main ingredients?

egg Spinach Nutmeg tomato olive oil

print shopping list

Preparation steps

Cook the potatoes in boiling salt water for around 25-30 min. Drain, mash and leave to cool a little.

Add the egg, spinach and flour to the potatoes and season with salt and nutmeg. Knead into a smooth dough. On a floured work surface shape into roll approx. the thickness of a finger and cut into 1 cm thick slices. Cover with a tea towel and leave to rest for around 10 min.

Heat the oil and butter in a large pan and fry the tomatoes on a gentle heat with the lid on for 2-3 min. Season with salt and ground black pepper.

Add the dumplings to a pot of boiling salt water and cook gently for 8-10 min. They are done when they float to the surface.

Drain the dumplings and add them to the tomatoes. Mix well, transfer to plates and serve immediately. Serve with grated Parmesan or Pecorino.