Chinese Dumpling Broth
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
1080
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,080 cal. | (51 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 117 g | (78 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 966 mg | (24 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 351 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the wontons
- 16 ozs ground Pork
- fresh ginger (peeled and grated)
- 2 cloves garlic cloves (finely chopped)
- 2 Tbsps Rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 egg (beaten)
- 32 Wonton wrapper (thawed if frozen)
- For the broth
- 1 ⅕ liters chicken stock
- 2 Tbsps soy sauce
- 2 Tbsps Rice vinegar
- 1 Tbsp sichuan pepper (crushed)
- 4 scallions (green parts only; finely sliced)
Preparation steps
1.
Mix together all the ingredients for the wontons apart from the wrappers. Season with salt and pepper and set aside for 30 minutes.
2.
Put a teaspoon of the wonton mixture in the middle of each wrapper, moisten the edges with a little water and gather up to make parcels, making sure they are well sealed.
3.
Bring the chicken stock, soy sauce, rice vinegar and Sichuan pepper to a boil in a large pan and simmer for 10 minutes. Season with salt and pepper then drop in the wontons, a few at a time, and cook for about 3 minutes or until they have bobbed to the surface.
4.
Remove the cooked wontons with a slotted spoon and place into warmed serving bowls. Pour over the broth and scatter with the spring onions.
