Steamed Dumplings (Dim Sum)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 17 g | (15 %) | ||
| 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 | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the Dough
- 125 grams Pastry flour
- 1 Tbsp soybean oil
- salt
- For the Filling
- 100 grams shrimp (peeled and deveined)
- 2 scallions
- 2 centimeters fresh ginger
- 4 Water chestnut (sold in Asian food stores)
- 300 grams mixed Ground meat
- 1 egg
- ¼ tsp chinese Chili sauce
- 1 Tbsp soy sauce
- 1 generous pinch ground Turmeric
- Pastry flour (to roll out)
Preparation steps
Mix the flour with 5-6 tablespoons water, 1 tablespoon oil, salt and turmeric. Stir until all ingredients are worked in and form a dough. Cover the dough with a towel and let rest for 30 minutes. Rinse the shrimp, pat dry and chop. Rinse and brush the scallions, shake dry and cut into small rings. Peel the ginger, rinse and drain the chestnuts and chop both finely.
Mix the ground beef with scallions, ginger, water chestnuts, shrimp, egg, chili sauce, soy sauce and turmeric. Divide the dough into 20 portions, dust flour on a work surface and split and roll the dough. On each piece of dough place about 1 teaspoon of the filling. Then fold the dough crust up to the center and around the top press it down slightly.
Set the dim sum in a bamboo steamer, without them touching each other. In a wok heat some water, put it back in the damper (should not come in contact with the water) and cover the dim sum over medium heat (in portions) steaming about 15 minutes. Remove the dim sum and serve on a plate.
