Meat and Vegetable Wontons
Healthy, because
Even smarter
Nutritional values
The Wan Tans offer a whole cornucopia of aromas - and vital substances: the minced beef, for example, scores points with plenty of zinc and iron, while bean sprouts (actually mung bean sprouts) provide B vitamins. The Chinese cabbage also boosts the immune system with its mustard oils.
The dough for the Wan Tans is available in the asian shop, where you can buy the thin dough sheets in square or round form.
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 64 μg | (107 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 793 mg | (20 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 12 grams dried Wood Ear Mushrooms
- 2 garlic cloves
- ½ bunch cilantro
- 100 grams soybean sprout
- 300 grams Ground meat
- 2 Tbsps vegetable oil
- 2 Tbsps soy sauce
- 1 Tbsp Fish sauce
- 1 Tbsp Chili sauce
- 18 Wonton wrapper
- 1 carrot
- ¼ Napa cabbage
Preparation steps
Soak the mushrooms in lukewarm water. Peel and finely chop the garlic. Rinse the cilantro, shake dry and finely chop. Drain the mushrooms and finely chop. Rinse and chop the bean sprouts.
Heat the oil in a skillet and saute the ground meat until no longer pink. Stir in the mushrooms, garlic, cilantro, bean sprouts, soy sauce, fish sauce and chili sauce.
Brush the outer edges of the wonton wrappers with water. Spoon 1 teaspoon of the meat mixture into the center of each wrapper and fold like little bags over the filling, pressing firmly to seal. Cover with with a damp kitchen towel.
Peel the carrot and with a channeling knife score ridges down the length of the carrot, cut crosswise into flowers. Rinse the cabbage and coarsely chop.
Boil some water in a pot with strainer, place the carrot and cabbage in the strainer, place the wontons on top, cover and cook until the wontons are cooked through, about 8 minutes. Serve the wontons and vegetables in bowls. Serve with chili sauce.
