Pork Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 10 grams fresh Yeast
- 1 Tbsp sugar
- 1 tsp salt
- Pastry flour (for the work surface)
- 2 scallions
- 150 grams Water chestnut (prepared)
- 1 red chili pepper
- 400 grams Ground meat (pork)
- 1 Tbsp soy sauce
- 1 pinch brown sugar
- 1 tsp sesame oil
- sesame oil (for cooking)
Preparation steps
Put flour in a bowl and create a well in the middle. Crumble yeast into well and mix with about 120 ml (approximately 0.5 cups) of warm water, sugar and a little flour. Cover and let rest for about 30 minutes. Knead in salt and remaining flour to make a smooth dough. Let rest for about 30 minutes more. Knead on a floured surface, cover and let rest for another 30 minutes.
Rinse and thinly slice scallions. Drain and mince water chestnuts. Rinse chile, cut in half, remove seeds and mince flesh. Combine prepared ingredients and minced meat. Season with soy sauce, sugar and oil.
Knead dough on a floured surface again and divide into 4 pieces. Roll out into disks, about 16-18 cm (approximately 7 inches) in diameter, and add 1/4 of the meat mixture to each. Pull dough around meat mixture and seal.
Steam dumplings in an oiled steamer for about 20 minutes. Remove and serve.
