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Potato Dumplings from Fredericksburg, Tx

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.9771
Energy (kCal)722.7238
Carbohydrates (g)127.4609
Total fats (g)11.8535
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boll potatoes until tender, then peel them and mash, or put through a ricer. | 2. Add the other ingredients and knead until smooth. | 3. Roll one sample dumpling into a ball about the size of a small egg and drop it into a pot of boiling water and let it cook for about 3 minutes. If it falls apart add more flour to the rest of the dough. | 4. Form the dough into balls with a crouton in the center of each and cook in boiling water for 12 minutes. | 5. Serve with any meat stew or with onion gravy or left over gravy of any sort. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 - - - -
    egg 2 143.0 0.72 12.56 9.51
    salt 1 1/2 1/2 - - - -
    flour 1 cup 578.28 126.6054 9.401 2.2436
    nutmeg 1/8 teaspoon 1.4438 0.1355 0.0161 0.0999
    crouton - - - -

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



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