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Pa Dutch Sauerkraut Dumplings

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.1535
Energy (kCal)661.368
Carbohydrates (g)128.9566
Total fats (g)7.4891
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make into a paste. Drop into boiling kraut. | 2. If your rise is not pleasing, put in more baking powder. | 3. I have seen recipes up to a tbsp of baking powder. | 4. Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done. | 5. About 12 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 1 beaten 71.5 0.36 6.28 4.755
    salt 1 teaspoon - - - -
    milk 1 tablespoon 9.15 0.7170000000000001 0.4725 0.4905
    flour 1 cup 578.28 126.6054 9.401 2.2436
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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