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Picture of Prune (plum) dumplings
central europe lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 6740 kcal 337 %
  • Fat 193 g 297 %
  • Saturated 39 g 197 %
  • Carbs 1143 g 381 %
  • Fiber 75 g 300 %
  • Protein 134 g 268 %
  • Cholesterol 456 mg 152 %
  • Sodium 4637 mg 193 %
  • Calcium 1542 mg 154 %
  • Magnesium 676 mg 161 %
  • Potassium 8589 mg 183 %
  • Iron 49 mg 274 %
  • Zinc 15 mg 135 %
  • Phosphorus 2193 mg 313 %
  • Vitamin A 578 µg 64 %
  • Vitamin C 183 mg 204 %
  • Thiamin (B1) 8 mg 637 %
  • Riboflavin (B2) 5 mg 392 %
  • Niacin (B3) 65 mg 404 %
  • Vitamin B6 4 mg 345 %
  • Folate equivalent (total) 1824 µg 456 %
  • Vitamin B12 3 µg 115 %
  • Vitamin D 2 µg 11 %
  • Vitamin E 29 mg 194 %
  • Vitamin K 287 µg 240 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Prune (plum) dumplings

Ingredients

  • 2 pounds Russet or Yucon Gold potato
  • 11 ounces all purpose flour
  • 2 eggs
  • 1/2 teaspoon salt
  • 14 ounces prunes
  • 4 cups breadcrumbs
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 cup sour cream (optional)
  • 3 tablespoons brown sugar (optional)
  • 2 teaspoons non-alcohol vanilla extract (ie Mexican vanilla)

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