Yeast Dough Dumpling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 806 cal. | (38 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 148 g | (99 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 258 μg | (86 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 32.8 μg | (73 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 73 g |
Ingredients
- For the compote
- 150 grams Dried Fruit
- 200 milliliters Apple juice
- peel of an organic lemons
- 4 Apple
- For the yeast dumplings
- 300 grams Pastry flour
- 75 grams cornstarch
- 125 milliliters milk
- 20 grams fresh Yeast
- 3 Tbsps sugar
- 50 grams butter
- 1 pinch salt
- 2 eggs (medium size)
Preparation steps
For the compote: Dice dried fruit into small pieces. Boil 150 ml (approximately 5 ounces) apple juice with lemon peel and pour over the dried fruit. Allow to soak for 20 minutes. Cut apples into quarters, peel, core and cut into pieces. Mix apples with remaining apple juice and a pinch of cinnamon in a pot and cook for 3-5 minutes. Mix apples with dried fruit and leave to cool.
For the yeast dumplings: Mix flour and cornflour in a bowl and make a well in the center. Heat milk until lukewarm and pour into the flour well. Crumble yeast and add 1 teaspoon sugar. Mix milk with flour to a paste. Let rest 10-15 minutes in a warm place. Melt the butter. Add to the flour together with remaining sugar, salt and eggs and knead with the kneading hook of a hand mixer until smooth.
With lightly floured hands, shape dough into 8 dumplings. Set dumplings on a lightly floured work surface, cover with a tea towel and let rise about 15-20 minutes. In a large, wide pot boil plenty of water. Add dumplings, cover and cook in slightly boiling water for 20-30 minutes until done. Remove dumplings with a slotted spoon, drain and serve with compote.
