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Teigtaschen mit Schweine- und Rindfleischfüllung, tiefgefroren
PelmeniDumplings · 4036117012564

Teigtaschen mit Schweine- und Rindfleischfüllung, tiefgefroren

Greenveil has not yet assessed this product's safety signals.

Not assessed
Not enough data

Allergens

  • Gluten

Declared on pack via Open Food Facts · updated 18 Mar 2026

Why it's rated this way

Nothing to walk through yet: this product hasn't been rated, so no ingredient is flagged — or cleared.

Ingredients

  • Filling56%No flag
  • Pork29.1%No flag›
  • Beef9%No flag›
  • Water7.9%No flag›
  • Onion7.9%No flag›
  • Salt0.5%No flag›
  • Spice1.6%No flag›
  • Dough44%No flag
  • Wheat flour27.5%No flag›
  • Water8.3%No flag›
  • Rapeseed oil4.1%No flag›
  • Salt4.1%No flag›
  • Preparation of dumplingsNo flag
  • Put frozen dumplings into 3 litres of boiling salt waterNo flag
  • Bring dumplings to boil briefly until they rise to surfaceNo flag
  • Allow to simmer on a moderate heat for about 6-7 minutes moreNo flag
  • Remove the dumplings using a skimmer and serve hot with flakes of butterNo flag
  • Serving tipNo flag
  • Serve boiled dumplings with a garnish of sour cream if likedNo flag
  • Use immediately after defrostingNo flag
  • Do not refreeze after defrosting! Made in GermanyNo flag
  • Meat comes from the EUNo flag
  • DavioliNo flag
Show original label text

Filling 56% (pork 52%, beef 16%, water, onion, salt, spices), dough 44% (WHEAT FLOUR, water, rapeseed oil, salt). Preparation of dumplings: Put frozen dumplings into 3 litres of boiling salt water. Bring dumplings to boil briefly until they rise to surface. Allow to simmer on a moderate heat for about 6-7 minutes more. Remove the dumplings using a skimmer and serve hot with flakes of butter. Serving tip: Serve boiled dumplings with a garnish of sour cream if liked. Use immediately after defrosting. Do not refreeze after defrosting! Made in Germany. Meat comes from the EU. DAVIOLI

Alerts

Declared allergens

This product declares Gluten.

Declared on pack via Open Food Facts · updated 18 Mar 2026

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