Wild Garlic and Potato Dumplings with Lime Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 819 cal. | (39 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,200 mg | (30 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 31.6 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dumplings
- 150 grams Wild garlic leaf
- 2 scallions
- 2 Tbsps butter
- 2 eggs
- 800 grams starchy potatoes
- salt
- 120 grams Pastry flour
- 40 grams freshly grated Parmesan
- freshly ground peppers
- Nutmeg
- For the sauce
- 2 shallots
- 1 Tbsp vegetable oil
- 2 Tbsps Lime juice
- 1 tsp grated Lime zest
- 150 milliliters dry white wine
- 4 Lime leaves
- 300 milliliters Whipped cream (at least 30% fat content)
- 60 grams cold butter
Preparation steps
For the dumplings, rinse the wild garlic, shake dry and chop coarsely. Rinse and finely chop the white and light green parts of the scallions. Heat the butter and sauté the scallions. Add the wild garlic, cook briefly, remove from heat, let cool slightly and puree together with the eggs.
Rinse the potatoes and cook for about 30 minutes in boiling salted water. Drain, peel, and press the potatoes through a ricer, then leave to cool. Mix with flour and Parmesan and add the egg mixture. Season with salt, pepper and nutmeg.
Knead the mixture to form a dough. Make finger-thick rolls and cut into pieces of about 3 cm (approximately 1 inch). Roll over the back of a fork to decorate the dumplings. Bring plenty of salted water to a simmer (it should not boil). Add the dumplings and cook until they float to the surface. Remove with a slotted spoon and a drain well. For the sauce, peel the shallots, chop finely and sauté in a pan with hot oil until translucent. Add the lime juice, zest and wine to deglaze. Add the kaffir lime leaves and cook for about 10 minutes.
Strain through a sieve into a new pot, then stir in cream and reduce by half. Season with salt and pepper and stir in the pieces of butter at the last minute. Peel the onion, slice or cut into thin rings and fry in a little melted butter. Remove the dumplings with a slotted spoon, drain and arrange on plates. Spoon the lime sauce over the dumplings and serve garnished with onion rings.
