Asian Dumplings with Artichokes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
161
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 118.2 μg | (197 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 265 μg | (88 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 779 mg | (19 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Artichoke hearts (canned)
- 2 scallions
- ½ handful Sprout (such as mung beans)
- 1 tsp freshly grated ginger
- 2 Tbsps Shredded coconut
- 2 Tbsps soy sauce
- Chili powder
- 20 Wonton wrapper
- vegetable oil (for cooking)
- 20 Leeks (to taste)
Preparation steps
1.
Drain artichokes well and chop. Rinse and dry scallions, cut into thin rings. Rinse sprouts and drain well. Mix vegetables with ginger and coconut flakes, season with soy sauce and chili powder.
2.
Place about 1-2 teaspoons of mixture in the center of each wonton sheet. Brush edges with water and bring the edges together, press firmly, making a knot at the top. If desired, tie with kitchen twine. Heat oil in a pan to 170°C (approximately 340°F) and fry dumplings, few at a time, for about 3-4 minutes or until golden brown. Drain on paper towel (remove kitchen twine). Arrange on plates and sprinkle with chives. Serve.
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