Har Gow (Dim Sum Shrimp Dumplings)
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
248
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 173 mg | (4 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dough
- 200 grams Wheat starch
- boiling water
- For the filling
- 125 grams chopped shrimp
- 1 generous pinch freshly grated ginger
- 1 Tbsp sesame oil
- freshly grated peppers
- 1 Tbsp finely chopped onions (or leek)
- salt
- For the sauce
- 6 Tbsps soy sauce
- 4 Tbsps Wine vinegar
Preparation steps
1.
For the dough: Place the wheat starch in a bowl and gradually knead in small amounts of boiling water until mixture is supple and smooth. Roll out thinly and cut into 8-10 cm (approximately 3-4 inch) circles. For the filling: Mix the shrimp, ginger, sesame oil and onion together and season with salt and pepper. Distribute the filling between the centers of the circles.
2.
Fold the dumpling wrappers over and pleat the seam side to seal. Arrange in a bamboo basket and steam for 10 minutes. For the sauce: Mix the ingredients together. Serve the dumplings with the sauce.
