Steamed Crawfish Dumplings
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 48 min.
Ready in
Calories:
288
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 8.65 g | (9 %) | ||
| Fat | 2.15 g | (2 %) | ||
| Carbohydrates | 56.66 g | (38 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 0.11 g | (0 %) |
more nutritional values
| Vitamin A | 23.74 mg | (2,968 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.77 mg | (6 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 3.13 mg | (26 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 26.33 μg | (9 %) | ||
| Pantothenic acid | 0.29 mg | (5 %) | ||
| Biotin | 0.13 μg | (0 %) | ||
| Vitamin B₁₂ | 1.15 μg | (38 %) | ||
| Vitamin C | 1.18 mg | (1 %) | ||
| Potassium | 171.07 mg | (4 %) | ||
| Calcium | 44.04 mg | (4 %) | ||
| Magnesium | 17.67 mg | (6 %) | ||
| Iron | 1.72 mg | (11 %) | ||
| Iodine | 3.2 μg | (2 %) | ||
| Zinc | 1.46 mg | (18 %) | ||
| Saturated fatty acids | 0.39 g | |||
| Cholesterol | 66.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams Wheat starch
- 200 grams crayfish (ready to cook, peeled and deveined)
- 1 scallion
- 1 tsp freshly grated ginger
- 1 tsp sesame oil
- salt
- 1 pinch sugar
Preparation steps
1.
Boil about 100 ml (approximately 1/2 cup) water. Knead wheat starch with enough boiling water to produce a supple, smooth dough, adding water a little at a time to achieve proper consistency. Roll out dough very thinly and cut out circles 8-10 cm wide (approximately 3-4 inches wide).
2.
For the filling, rinse crawfish, pat dry and chop finely. Rinse and trim scallion and cut into thin rings. Mix crawfish, scallion, ginger, oil and sugar and season with salt. Spoon filling onto centers of circles, twist and rotate circles to cover filling and press well to seal. Steam dumplings in a covered bamboo basket over simmering water about 8 minutes. Remove dumplings from basket to serve.
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