Pork dumplings
Composition / ingredients
12
servings:
Step-by-step cooking
Beat eggs with sugar and salt, pour in warm water, mix.
Sift flour, add dry yeast. Mix yeast with flour without touching the liquid. Knead the dough, it will be sticky.
Pour in vegetable oil and knead the dough with it - the stickiness will go away.
Assemble the dough into a ball, cover with a napkin and leave for an hour in the heat.
Pork with onions should be passed through a meat grinder. Season the minced meat with salt and pepper.
Roll out a piece of dough into a rectangular layer, grease it with minced meat, roll it up and put it to cook for a couple for 20 minutes.
Take the rolls out of the steamer, cut them diagonally with a sharp knife.
Serve with Segedin goulash or just stewed meat.
Calorie content of the products possible in the dish
- 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
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Pressed yeast - 109 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g