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4 Serves
85 Mins
Peel and finely grate the potatoes into a large mixing bowl.
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MexicanVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
143 µg / 400 µgCalcium
92 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
222 mg / 420 mgPhosphorus
693 mg / 1,250 mgPotassium
724 mg / 4,700 mgSodium
2912 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
128 µg / 55 µgFiber
18 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
161 gAlcohol
0 g
Mix the grated potatoes with flour and salt to form a thick, sticky dumpling dough.
Bring a large pot of water to a boil and use the dumpling maker to drop small portions of dough into the boiling water.
Once the dumplings float to the surface, remove them with a slotted spoon and transfer to a serving dish.
In a frying pan, heat the oil and toss the dumplings with the sheep cheese and black pepper until creamy and well-coated.
9
g62
g7
g
Polish
Tanzanian