Rice Dumplings with Coconut Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 16.3 mg | (136 %) | ||
| Vitamin K | 40.6 μg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 580 mg | (15 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dumplings
- 450 milliliters Vegetable broth (premade)
- 150 grams Arborio rice
- 2 scallions
- 1 Red Pepperoncini
- 20 grams ginger
- 7 Tbsps vegetable oil
- cilantro
- 4 Tbsps Sesame seeds
- 2 tsps cornstarch
- 2 egg yolks
- salt
- freshly ground pepper
- For the vegetables
- 100 grams Snow peas
- salt
- 2 Red Bell pepper
- 1 Tbsp vegetable oil
- 200 milliliters Coconut milk (Unsweetened, canned)
- peppers
Preparation steps
For the dumplings: Bring broth to a boil, add rice and simmer on low heat until liquid has been absorbed, stirring frequently (about 25 minutes). Place rice into a bowl and let cool.
Rinse and finely chop scallions. Halve pepperoncini and remove seeds and ribs, chop finely. Peel and finely grate ginger. Heat 1 tablespoon of oil in a pan and saute scallions, pepperoncini and ginger for a few minutes. Add vegetables to rice and mix well. Rinse cilantro, shake dry and pluck off leaves, then chop coarsely.
Add chopped cilantro (set some aside for garnishing), 3 tablespoons of sesame seeds, cornstarch and egg yolks to rice and mix well. Season with salt and pepper. Make 12 dumplings out of the mixture. Heat 6 tablespoons of oil in a pan and cook dumplings for about 10-12 minutes on medium heat or until golden brown on all sides. Drain on paper towels. Sprinkle with cilantro leaves and remaining sesame seeds.
For the vegetables: Rinse snow peas and blanch in boiling salted water for about 1-2 minutes. Drain and rinse in cold water, drain well. Quarter peppers, remove seeds and ribs and chop. Heat oil in a pan and saute peppers for about 5 minutes. Add snow peas and saute briefly. Add coconut milk and simmer for a few minutes. Season with salt and pepper. Arrange coconut vegetables and dumplings on plates and serve.
