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4 Serves
93 Mins
9 g
49 g
6 g
In a large mixing bowl, combine flour, yeast, milk, and egg to form a smooth dough, then let it proof in a warm place until doubled in size.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
149 µg / 400 µgCalcium
52 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
141 mg / 4,700 mgSodium
794 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Shape the dough into logs and boil them in a large pot of salted water until they float and are cooked through.
Remove the dumplings from the pot using a slotted spoon and slice them into rounds using a serrated knife.
Briefly sauté the slices in a frying pan with a touch of oil, seasoning with salt and pepper to taste before serving.
Milk
Yeast
Egg
Salt
Salt And Pepper
Olive Oil
Vitamin A
34 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
149 µg / 400 µgCalcium
52 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
141 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
6
g39
g76
g
Mexican
LebaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgAlcohol
0 g