Yeast fruit dumplings
- Vegetarian
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner, as a snack.
Yeast dumplings filled with plums, served with butter and curd cheese; 4 portions of three.
4 servingsFinal yield 1,700 g
Ingredients
- 500 gWheat flour, white, all-purpose, unenriched
- 280 gMilk, whole, 3.25% milkfat, with added vitamin D
- 14 gLeavening agents, yeast, baker's, active dry
- 35 gSugars, granulated
- 50 gEgg, whole, raw, fresh
- 45 gButter, without salt
- 600 gPlums, raw
- 1,890 gBeverages, water, tap, drinking not counted – removed
- 4 gSalt, table
- 310 gBeverages, water, tap, drinking
Method
- Warm milk only until lukewarm. Mix with yeast and 15 g sugar and leave ten minutes to activate.
- Add yeast mixture, egg and a pinch of salt to flour. Knead a smooth dough, cover and rise for 35 minutes. Wash, dry and pit plums.
- Divide dough into twelve pieces, wrap a plum in each and seal well. Cook in 2200 g gently boiling water in batches for 10 minutes; turn after five minutes.
- Lift dumplings out with a slotted spoon, pierce them and serve three per portion. Drizzle with 45 g melted butter and sprinkle with remaining sugar.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,841.9 kcal
- Protein
- 77 g
- Fat
- 58 g
- Total carbohydrate (by difference)
- 504.7 g
- Total dietary fibre (USDA)
- 25.7 g
- Saturated fatty acids
- 30.5 g
- Sodium
- 1,776.6 mg
- Salt (sodium × 2.5)
- 4.4 g
Per serving
- Energy
- 710.5 kcal
- Protein
- 19.2 g
- Fat
- 14.5 g
- Total carbohydrate (by difference)
- 126.2 g
- Total dietary fibre (USDA)
- 6.4 g
- Saturated fatty acids
- 7.6 g
- Sodium
- 444.1 mg
- Salt (sodium × 2.5)
- 1.1 g
Per 100 g of finished food
- Energy
- 167.2 kcal
- Protein
- 4.5 g
- Fat
- 3.4 g
- Total carbohydrate (by difference)
- 29.7 g
- Total dietary fibre (USDA)
- 1.5 g
- Saturated fatty acids
- 1.8 g
- Sodium
- 104.5 mg
- Salt (sodium × 2.5)
- 0.26 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.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- 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
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal