Deep-Fried Chicken Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 717 cal. | (34 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 573 mg | (14 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 centimeters fresh ginger
- 1 garlic clove
- 1 green chili pepper
- 1 sprig Lemongrass (only the white part)
- 2 scallions
- 350 grams Chicken breasts
- 4 Tbsps Peanut oil
- 1 Tbsp dark soy sauce
- 1 Tbsp Oyster sauce
- 24 Wonton wrapper
- 1 egg white
- vegetable oil (for frying)
Preparation steps
Peel the ginger and garlic and finely chop. Rinse the chile, cut in half lengthwise, remove the stem and seeds and finely chop. Rinse the lemongrass, trim, remove the outer leaves and chop the white parts finely. Rinse the scallions, trim and thinly slice. Rinse the chicken, pat dry, cut into very small cubes and sauté in 1 tablespoon oil in a hot wok. Add the ginger, garlic, chile, scallions and lemongrass and sauté until fragrant. Add the soy sauce and oyster sauce then let cool.
Arrange the wonton wrappers on a clean work surface, brush the edges with egg white then place 1-2 teaspoon filling in the center of each wrapper. Fold into triangles and press the edges to seal.
Heat the oil in a wok to 350°F. Working in batches, deep-fry the dumplings until golden brown. Drain on paper towels and serve.
