Colorful Stuffed Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 45.03 g | (46 %) | ||
| Fat | 18.59 g | (16 %) | ||
| Carbohydrates | 100.25 g | (67 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 1.41 g | (5 %) |
| Vitamin A | 805.1 mg | (100,638 %) | ||
| Vitamin D | 0.95 μg | (5 %) | ||
| Vitamin E | 3.25 mg | (27 %) | ||
| Vitamin B₁ | 0.48 mg | (48 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 5.65 mg | (47 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 24.46 μg | (8 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Vitamin B₁₂ | 0.64 μg | (21 %) | ||
| Vitamin C | 6.51 mg | (7 %) | ||
| Potassium | 808.19 mg | (20 %) | ||
| Calcium | 161.96 mg | (16 %) | ||
| Magnesium | 42.44 mg | (14 %) | ||
| Iron | 5.05 mg | (34 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 1.91 mg | (24 %) | ||
| Saturated fatty acids | 4.43 g | |||
| Cholesterol | 264.19 mg |
Ingredients
- For the dough
- Dough (for 4 persons, about 24 pieces)
- 480 grams Pastry flour
- 1 Tbsp clarified butter
- For the filling
- 75 grams fat Pork
- 100 grams Bamboo shoots
- 350 grams raw, peeled shrimp
- 1 pc ginger
- 1 bunch Chives
- 2 Tbsps Rice wine
- 1 Tbsp cornstarch
- 1 tsp sugar
- 1 sesame oil
- 2 eggs
- 2 Tbsps vegetable oil
- 2 carrots
- salt (and pepper)
Preparation steps
For the dough: Mix flour with only 180 ml (approximately 6 ounces) of hot water, then with 40 ml (approximately 1 1/3 ounce) of cold water and clarified butter. Process to form a dough and cover with a damp cloth.
For the filling: Cover meat with water and boil for 10 minutes over medium heat, remove and cut into small cubes. Blanch bamboo shoots in boiling water, drain and chop finely.
Slit shrimp down the back, remove black vein, rinse in cold water and cut into small pieces. Peel ginger and finely chop. Rinse chives and cut into rolls. Combine shrimp with rice wine, cornstarch, sugar, sesame oil, salt, pepper, meat, bamboo shoots, ginger and half of the chives and mix well. Divide into 24 portions.
Separate eggs and season egg whites and egg yolks with salt. Heat 1 tablespoon oil in a frying pan, stir fry egg whites for 1 minute and crush with a spoon. Remove and fry egg yolks in same manner. Peel carrots and finely chop. Knead dough again, form on a floured surface to a roll of 4 cm (approximately 1 1/2 inch) diameter. Cut into 24 equal pieces and roll pieces into circles of 10 cm (approximately 4 inch) diameter.
Place 1 serving of filling on each circle and pull together to create a square bag. With an index finger create four holes and squeeze spaces well.
Fill openings with egg white, egg yolk, carrot and chive filling. Line a large bamboo steamer with a damp cloth, carefully place dumplings in a container filled with 3 cm (approximately 1 inch) water. Cover and steam for 7 minutes at high heat. Serve hot.
