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4 Serves
73 Mins
Peel and boil the potatoes in a large pot until tender, then drain and pass them through a potato ricer while still warm.
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ChineseVitamin E
1 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
163 µg / 400 µgCalcium
37 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
237 mg / 1,250 mgPotassium
1296 mg / 4,700 mgSodium
751 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
In a large mixing bowl, combine the riced potatoes with flour and egg to form a soft, non-sticky dough.
Roll the dough into long ropes on a floured surface and cut into diamond-shaped dumplings using a knife.
Bring a large pot of salted water to a boil and cook the dumplings until they float to the surface, then remove with a slotted spoon.
Heat oil in a frying pan and sauté the boiled dumplings until they are lightly golden brown, seasoning with salt and pepper to taste.
30
g85
g35
g
Chinese
Chinese