Veggie Dumplings with Tomatoes

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Veggie Dumplings with Tomatoes
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
416
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie416 kcal(20 %)
Protein15.29 g(16 %)
Fat6.43 g(6 %)
Carbohydrates83.36 g(56 %)
Sugar added0 g(0 %)
Roughage8.21 g(27 %)
Vitamin A610.89 mg(76,361 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.32 mg(28 %)
Vitamin B₁0.63 mg(63 %)
Vitamin B₂0.44 mg(40 %)
Niacin7.91 mg(66 %)
Vitamin B₆0.59 mg(42 %)
Folate237.7 μg(79 %)
Pantothenic acid0.39 mg(7 %)
Biotin8.46 μg(19 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C83.2 mg(88 %)
Potassium1,925.71 mg(48 %)
Calcium101.09 mg(10 %)
Magnesium103.75 mg(35 %)
Iron5.38 mg(36 %)
Iodine15.85 μg(8 %)
Zinc1.35 mg(17 %)
Saturated fatty acids1.46 g
Cholesterol46.29 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6 ½ cups
floury potatoes
1
1 bunch
baby Spinach (finely chopped)
1.333 cups
6 ½ cups
small, ripe tomatoes (cut into wedges, skinned if desired)
1 tablespoon
extra virgin olive oil
1 teaspoon
How healthy are the main ingredients?
eggSpinachNutmegtomatoolive oil

Preparation steps

1.
Cook the potatoes in boiling salt water for around 25-30 min. Drain, mash and leave to cool a little.
2.
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.
3.
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.
4.
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.
5.
Drain the dumplings and add them to the tomatoes. Mix well, transfer to plates and serve immediately. Serve with grated Parmesan or Pecorino.