Pork and Shrimp Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 587 mg | (15 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 300 grams (approximately 10 1/2 ounces) ground pork
- 1 pc fresh about 2 cm (approximately 3/4-inch) ginger (about 2 cm)
- 4 canned Water chestnut
- 2 scallions
- 100 grams (approximately 3 1/2 ounces) shrimp (ready to cook)
- 125 grams (approximately 4 1/2 ounces) Pastry flour
- 1 generous pinch ground Turmeric
- 1 Tbsp soybean oil
- salt
- ¼ tsp Chinese Chili sauce
- Pastry flour (to roll out)
- 1 Tbsp soy sauce
- 1 egg
Preparation steps
In a bowl combine the flour with 5-6 tablespoons water, 1 tablespoon oil, salt and turmeric and stir until it forms a smooth dough that pulls away from the side of the bowl. Cover the dough with a cloth, let stand 30 minutes.
Chop the shrimp. Clean the scallions and thinly slice. Peel the ginger, drain the water chestnuts and finely chop both.
In a bowl, mix together the ground beef, spring onions, ginger, water chestnuts, shrimp, egg, chili and soy sauce.
Divide the dough into 20 equal portions and roll on a floured work surface to 1/8 inch thick rounds.
Place about 1 teaspoon of the filling in the center of each round. Fold the dough over and press the edges to seal.
Place the dumplings in a bamboo steamer, set over a pan of simmering water. Cover and cook until the filling is set, about 15 minutes.
