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Dumplings in pots with cheese

The most tender dumplings with a golden cheese crust. Dumplings in pots with cheese are cooked in the oven. It is advisable to boil the dumplings in water, then after baking they will turn out very tender. For a ruddy crust, you will need hard cheese, it is desirable to grind it on a fine grater. Pots with the contents must be placed in a switched-off oven so that the pottery does not crack from the temperature difference. Dumplings with cheese can be served with fresh or canned vegetables.
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Dumplings in pots with cheese
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 3 g
Fats 35 % 7 g
Carbohydrates 50 % 10 g
118 kcal
GI: 20 / 0 / 80

Cooking method

Cooking time: 1 h

Boil the dumplings in salted water until half cooked. Finely chop the onion, grate the carrots on a coarse grater. Fry the vegetables in butter until soft. Mix the dumplings with vegetables and arrange them in ceramic pots. Strain the broth. Fill the pots half with the broth from the dumplings. Grease the top with sour cream and sprinkle with grated cheese. Put the pots in the oven and turn on the fire. Dumplings are cooked for 45 minutes at a temperature of 180 degrees until golden brown. Serve the dumplings hot to the table. Bon appetit!

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340   kcal/100g
  • Sour cream of 25% fat content - 284   kcal/100g
  • Sour cream with 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Dutch cheese - 352   kcal/100g
  • Swiss cheese - 335   kcal/100g
  • Russian cheese - 366   kcal/100g
  • Kostroma cheese - 345   kcal/100g
  • Yaroslavsky cheese - 361   kcal/100g
  • Altai cheese 50% fat content - 356   kcal/100g
  • Soviet cheese - 400   kcal/100g
  • Cheese "steppe" - 362   kcal/100g
  • Cheese "uglichsky" - 347   kcal/100g
  • Poshekhonsky cheese - 350   kcal/100g
  • Lambert cheese - 377   kcal/100g
  • Appnzeller cheese with 50% fat content - 400   kcal/100g
  • Chester cheese with 50% fat content - 363   kcal/100g
  • Edamer cheese with 40% fat content - 340   kcal/100g
  • Cheese with mushrooms of 50% fat content - 395   kcal/100g
  • Emmental cheese with 45% fat content - 420   kcal/100g
  • Gouda cheese with 45% fat content - 356   kcal/100g
  • Aiadeus cheese - 364   kcal/100g
  • Dom blanc cheese (semi-hard) - 360   kcal/100g
  • Lo spalmino cheese - 61   kcal/100g
  • Cheese "etorki" (sheep, hard) - 401   kcal/100g
  • White cheese - 100   kcal/100g
  • Fat yellow cheese - 260   kcal/100g
  • Altai cheese - 355   kcal/100g
  • Kaunas cheese - 355   kcal/100g
  • Latvian cheese - 316   kcal/100g
  • Limburger cheese - 327   kcal/100g
  • Lithuanian cheese - 250   kcal/100g
  • Lake cheese - 350   kcal/100g
  • Gruyere cheese - 396   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
  • Water - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Semi-finished dumplings - 255   kcal/100g

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