4 Serves
105 Mins
11 g
94 g
13 g
Prepare the dough by mixing flour and water until smooth, then let it rest for 30 minutes.
Ingredients, vitamins, and health benefits
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
137 µg / 400 µgCalcium
52 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
965 mg / 4,700 mgSodium
2847 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
88 gAlcohol
0 g
Prepare the filling by mashing the boiled potatoes and seasoning them with salt and pepper.
Roll out the dough using a rolling pin and cut into circles.
Place a spoonful of filling in the center of each dough circle, fold, and seal the edges tightly.
Boil the dumplings in a large pot of salted water until they float to the surface.
Heat oil in a frying pan and lightly sauté the boiled dumplings until golden brown, then serve hot.
Sour Cream
Salt
Black Pepper
Boiled Potatoes
Olive Oil
Vitamin A
35 µg / 900 µgVitamin C
30 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
137 µg / 400 µgCalcium
52 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
965 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
42
g3
g35
g
Zinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g