The management of CKD complications from before to after the transition to dialysis
‘Deaf’ dumplings
Easy, 60 minutes
Level: Easy
Preparation time: 40 minutes
Cooking time: 20 minutes
Yields: 4 servings
Country: Slovenia
Recipe submitted by Lavrinec Jože, dietitian on behalf of the Slovenian Society of Nephrology
www.nephro-slovenia.si
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
The image is indicative; actual ingredients may vary.
About this recipe
‘Deaf’ dumplings and ‘deaf’ rolled dumplings, which are made using a similar recipe but have a different shape, are traditional dishes that are present in all regions of Slovenia. It is highly likely that they originate from the Czech Republic. There is an extremely wide variety of recipes for the ‘deaf’ dumplings. Most of them do not include spices, which makes this version of the recipe something special. Other frequently used versions include adding fried onions or pork rinds.
Preparation
- Sieve the flour into a bowl large enough to knead and add the marjoram.
- Add a pinch of sugar and the yeast.
- Stir together.
- Pour in the tepid water and wait for the yeast to begin frothing.
- Mix together until the dough is smooth and airy, then leave to rise for half an hour.
- Make small balls (15g) out of the dough and leave them to rise again for 10 minutes.
- Meanwhile, boil a pot of salted water then add the dumplings to the water to cook.
These dumplings are the perfect accompaniment to meat dishes.
Ingredients
- 250 g flour or FLAVIS low-protein bread mix
- 1g dried marjoram (01 teaspoon)
- 1g sugar (Pinch)
- 21g fresh yeast (1/2 cube)
- 160ml tepid water
| NUTRITIONAL FACTS | Per serving with Flavis flour | Per servings with regular flour |
|---|---|---|
| Energy (Kcal) | 225 | 209 |
| Carbohydrate (g) | 54 | 46 |
| Lipids (g) | 0,4 | 0,5 |
| Protein (g) | 0,8 | 7,4 |
| Phosphate (mg) | 22 | 48 |
| Potassium (mg) | 56 | 117 |
| Sodium (mg)* *Added salt not included in the nutritional facts because amounts may vary. | 1,6 | 3,5 |
