Potato and Cheese Dumplings with Buttery Golden Onions
Inspired by techniques from Serious Eats, America's Test Kitchen and NYT Cooking.
Soft sour-cream dough is wrapped around a creamy potato, farmer's cheese and golden onion filling, boiled until tender and then fried in butter until spotted gold, served with sour cream and chives.
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Method
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EU nutrition claims
- Low sugars: 3.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 238 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- medium saucepan
- potato ricer or masher
- large frying pan (nonstick)
- rolling pin
- 7.5 cm round cutter or a glass
- large wide pan or stockpot
- slotted spoon or spider
- 2 trays and a clean tea towel
- colander
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 768 kcal |
| Protein | 21.5 g |
| Carbohydrate | 89 g |
| of which sugars | 7.9 g |
| of which free sugars | 0 g |
| Fat | 36.6 g |
| of which saturates | 20.4 g |
| Fibre | 5.8 g |
| Salt | 2.08 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
