Potato dumplings stuffed with mushrooms, creamy spinach, fried onions
Weight of one portion
460 g
Weight of one portion (g) +-10 %Allergens
1a, 3, 7
Materials
| Potato dough | 140 g |
| Sautéed and fried onions | 5 g |
| Garlic | 13,5 g |
| Oyster mushrooms | 50 g |
| Marjoram | 2 g |
| Semi-coarse flour | 10 g |
| Vinegar | 2 g |
| Ground black pepper | 0,25 g |
| Salt | 5 g |
| Yellow onion | 48 g |
| Oil | 20 g |
| Egg mixture | 6 g |
| Whipping cream | 10 g |
| Spinach leaves | 100 g |
| Mushrooms | 50 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 3462 kJ | 26,90 g | 121,09 g | 25,28 g |
Description
Sauté the chopped onion. Add the spinach leaves, finely chopped garlic, ground pepper, egg mixture, salt, and gently mix. Finally, add the cream and cook briefly. Prepare the potato dough and add vinegar. Sauté the chopped onion in oil, add the chopped mushrooms and garlic, sauté, season with salt and pepper, add marjoram, and a bit of water, and simmer briefly. Fill the cooled mixture into the dough and form dumplings, which are cooked in steam. Remove the cooked dumplings and lightly grease them. Serve the creamy spinach on a plate, place the potato dumplings on top, and garnish with fried dried onions.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof