Composition / ingredients
Step-by-step cooking
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So, we start cooking dumplings by peeling potatoes, washing them well, cooking them until ready and then passing them through a meat grinder cooled. After that, we spread the resulting potato mass on a board sprinkled with flour and cool it. Now pour the sifted flour to the potatoes, add the chicken egg, table salt and knead the potato dough. When the dough is ready, we divide it into three equal parts, form them into rollers with a diameter of about 3 centimeters. Then we cut each of our rollers into small circles and spread a teaspoon of grated cheese on each such piece. Now we pinch the mugs at the edges, giving them the shape of balls. After that, we lower the balls into a saucepan with boiling water and boil them there, covering the saucepan with a lid, until fully cooked.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cow's milk cheese - 260 kcal/100g
- Sheep cheese cheese with 50 % fat content - 370 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
