Chinese Pork Dumplings

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Chinese Pork Dumplings
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
517
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie517 kcal(25 %)
Protein30.7 g(31 %)
Fat19.51 g(17 %)
Carbohydrates50.97 g(34 %)
Sugar added1.05 g(4 %)
Roughage0.34 g(1 %)
Vitamin A9.78 mg(1,223 %)
Vitamin D0.45 μg(2 %)
Vitamin E0.38 mg(3 %)
Vitamin B₁1.19 mg(119 %)
Vitamin B₂0.55 mg(50 %)
Niacin14.29 mg(119 %)
Vitamin B₆0.43 mg(31 %)
Folate130.09 μg(43 %)
Pantothenic acid0.77 mg(13 %)
Biotin1.81 μg(4 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C2.37 mg(2 %)
Potassium459.35 mg(11 %)
Calcium40.76 mg(4 %)
Magnesium53.78 mg(18 %)
Iron4.32 mg(29 %)
Iodine0.15 μg(0 %)
Zinc3.42 mg(43 %)
Saturated fatty acids7.11 g
Cholesterol85.29 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 cups
½ packet
1 teaspoon
2
scallions (finely chopped)
¾ inch
fresh Ginger root (finely chopped)
1 clove
garlic (finely chopped)
1 tablespoon
2 ⅔ cups
2 tablespoons
1 tablespoon
All purpose flour (for working the dough)

Preparation steps

1.
Knead the flour with the yeast, sugar, a pinch of salt and approx. 180 ml lukewarm water to form a smooth dough. Cover and leave for around 30 minutes to rise.
2.
Meanwhile, for the filling, mix together the spring onions, ginger, garlic, rice wine and pork, and season with fish sauce and bean paste.
3.
Turn the dough out onto a floured work surface and knead thoroughly once more. Form into a long sausage. Cut into 8-12 pieces and roll out into small circles (diameter approx. 12 cm).
4.
Place the filling in the centre of these circles and brush the edges with water. Draw the edges up and fold together to form small pouches. Place the pouches in an oiled bamboo steamer, cover and leave to rise for a further 30 minutes.
5.
Cover with a lid and cook over a pan of hot water for 12-15 minutes. Serve hot, with soy sauce for dipping if desired.