Dumplings with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 127 mg | (3 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 150 milliliters water
- 75 milliliters milk
- 1 egg
- 100 grams Pastry flour
- salt
- 1 fresh chili pepper
- 1 garlic clove
- 1 tsp butter
- 150 grams shrimp
- 1 Tbsp sherry
- 150 grams cream cheese
- 1 tsp Tomato paste
- freshly ground peppers
- 1 scallion
- butter (for the pan)
Preparation steps
Mix the water, milk, egg, flour and a pinch of salt to form a smooth dough. Let rest 10 minutes.
Finely chop the chili pepper and garlic. Heat the butter and cook the chili pepper, garlic and shrimp for about 30 seconds. Drizzle with sherry and cook another 30 seconds. Mix the shrimp, garlic and pepper in a bowl with the cream cheese and tomato paste. Season with salt and pepper.
Rinse the scallions and cut into thin stips about 10 cm long (approximately 4 inches). Blanch for about 10 seconds in boiling salted water, then drain in a colander.
Divide the dough into 8 equal parts and pour each portion in succession into a pan to cook as pancakes. They should remain light and not dry. Put 1 tablespoon of the filling into the middle of each pancake. Pull up the edges over the filling and tie together with a strip of scallion.
Fill a large pot with about 2 cm of water (approximately 3/4 inch) and bring to a boil. Add in the dumplings and cover to cook about 3 minutes. Serve immediately.
