Carlsbad dumpling
- Vegetarian
Derived from ingredients – check the package label.
A dumpling of diced bread rolls bound with eggs, milk and butter with parsley, cooked wrapped in film. Makes 1 roll, about 12 slices; one serving with a main dish is 2 slices.
6 servingsFinal yield 760 g
Ingredients
- 6 piece · mediumWHITE BREAD, WHEAT ROLL, WATER
- 2.5 dlMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
- 165 gEGG WITHOUT SHELL
- 40 gBUTTER, UNSALTED
- 10 gPARSLEY
- 0.5 5 ml teaspoonSALT, AVERAGE
Method
- Cut the bread rolls into cubes of about 1 cm and chop the parsley.
- Melt the butter, whisk the milk with the eggs and salt, stir in the butter and parsley and pour over the bread. Mix and leave to soak for 15 minutes.
- Shape the mixture into a roll about 7 cm across, wrap tightly in boil-proof cling film (or a damp cloth) and twist the ends.
- Place the roll in boiling water and simmer gently for 35 minutes, turning halfway. The water does not touch the mixture.
- Unwrap the dumpling, leave for 5 minutes and cut into slices about 2 cm thick.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,389.7 kcal
- Protein
- 52.6 g
- Fat
- 64.6 g
- Carbohydrate
- 161.6 g
- Total carbohydrate (by difference)
- 184 g
- Fibre (Fineli)
- 8 g
- Saturated fatty acids
- 32 g
- Sodium
- 2,123.9 mg
- Salt (sodium × 2.5)
- 5.3 g
Per serving
- Energy
- 231.6 kcal
- Protein
- 8.8 g
- Fat
- 10.8 g
- Carbohydrate
- 26.9 g
- Total carbohydrate (by difference)
- 30.7 g
- Fibre (Fineli)
- 1.3 g
- Saturated fatty acids
- 5.3 g
- Sodium
- 354 mg
- Salt (sodium × 2.5)
- 0.88 g
Per 100 g of finished food
- Energy
- 182.9 kcal
- Protein
- 6.9 g
- Fat
- 8.5 g
- Carbohydrate
- 21.3 g
- Total carbohydrate (by difference)
- 24.2 g
- Fibre (Fineli)
- 1.1 g
- Saturated fatty acids
- 4.2 g
- Sodium
- 279.5 mg
- Salt (sodium × 2.5)
- 0.7 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
May contain: Soy, Sesame
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0