Fried Chicken Dumplings with Pork-Rice Balls

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Fried Chicken Dumplings with Pork-Rice Balls
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Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
1403
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,403 cal.(67 %)
Protein27 g(28 %)
Fat134 g(116 %)
Carbohydrates27 g(18 %)
Sugar added1 g(4 %)
Roughage2.2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E71.4 mg(595 %)
Vitamin K21.7 μg(36 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin15 mg(125 %)
Vitamin B₆0.6 mg(43 %)
Folate30 μg(10 %)
Pantothenic acid1.5 mg(25 %)
Biotin11.4 μg(25 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C3 mg(3 %)
Potassium604 mg(15 %)
Calcium55 mg(6 %)
Magnesium66 mg(22 %)
Iron2.8 mg(19 %)
Iodine8 μg(4 %)
Zinc2.9 mg(36 %)
Saturated fatty acids19.5 g
Uric acid205 mg
Cholesterol115 mg
Complete sugar6 g

Ingredients

for
8
For the rice balls
125 grams short grain rice
400 grams ground pork
1 onion
2 garlic cloves
80 grams button Mushroom
1 carrot
2 Tbsps Corn oil
1 Tbsp soy sauce
2 Tbsps sesame oil
1 Tbsp Sesame seeds
½ tsp Curry powder
1 egg white
salt
freshly ground peppers
For the dumplings
8 sheets Spring roll dough sheet (30 x 30 cm)
400 grams Chicken breasts
100 grams Canned corn
1 scallion
2 Tbsps balsamic vinegar
3 Tbsps soy sauce
1 Tbsp honey
½ tsp cinnamon
2 garlic cloves
salt
freshly ground peppers
1 egg yolk
1 l vegetable oil (for frying)

Preparation steps

1.

For the rice balls: Bring rice and 500 ml (approximately 2 cups) of water to a boil in a pot, then reduce heat to low, cover and cook until water is absorbed, about 25 minutes. Spread rice on a plate and let cool.

2.

Clean mushrooms, peel carrot and garlic and finely chop all. Cook briefly in hot oil, remove from heat and let cool.

Mix together rice, ground pork, soy sauce and sesame oil and seeds, then season with curry powder, salt and pepper. With wet hands, form mixture into small balls. Cover and refrigerate.

3.

For the dumplings: Mix together vinegar, honey and cinnamon, then press the garlic into bowl and season with salt and pepper. Cut chicken into small cubes, add to the bowl and marinate for about 30 minutes.

4.

Drain corn. Rinse scallion and finely chop.

5.

Add corn and scallion to chicken and marinade.

6.

Cut the spring roll wrappers into 4 equal-sized squares. Put 1 tablespoon chicken mixture in middle of each, then brush edges with beaten egg yolk. Fold in corners of wrapper to form a square, with the last corner folded on top like an envelope. Firmly press edges to seal. Brush surface with beaten egg yolk.

7.

To cook the rice balls, fill a large pot with about 2 cm (approximately 3/4 inch) of water, put the balls in a steamer basket and set in pot. Cover and cook for about 15 minutes until cooked through.

8.

Heat the oil in a pot or deep fryer to 180°C (approximately 350°F). Carefully add dumplings in batches and fry until golden brown, remove with a skimmer and drain on paper towels. Let cool slightly before serving with rice balls.