Fried Chicken Dumplings with Pork-Rice Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,403 cal. | (67 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 134 g | (116 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 71.4 mg | (595 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
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.
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.
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.
Drain corn. Rinse scallion and finely chop.
Add corn and scallion to chicken and marinade.
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.
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.
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.
