4 Serves
94 Mins
Finely chop the leeks and mix them with salt and pepper in a bowl.
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Vitamin K
63 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
472 µg / 400 µgCalcium
1107 mg / 1,300 mgIron
61 mg / 18 mgMagnesium
462 mg / 420 mgPhosphorus
682 mg / 1,250 mgPotassium
2155 mg / 4,700 mgSodium
1623 mg / 2,300 mgZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
8 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
23 g / 28 gSugar
17 g / 50 gSaturated Fat
16 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
Place a spoonful of the leek mixture onto each wonton wrapper, moisten the edges with water, and fold into a half-moon shape, sealing tightly.
In a frying pan, heat the cooking oil and brown the ground beef with onions and garlic, seasoning with salt and pepper until cooked through.
Bring a large pot of water to a boil and cook the dumplings in batches until they float to the surface, then remove with a slotted spoon.
Arrange the dumplings on a serving platter, top with the yogurt sauce, the meat sauce, and a sprinkle of dried mint.
16
g25
g32
g
Polish