Stuffed Chinese Dumplings
Stuffed Chinese Dumplings - Hearty dumplings filled with cabbage and pork
Healthy, because
Even smarter
Nutritional values
One of the best sources of vitamin B1 is pork, which is in the stuffing here. We need it for the carbohydrate and energy metabolism, very important for the brain to be able to work - it is dependent on glucose from the CH-degradation. The vital substance is also of utmost importance for excitation and transmission of stimuli in the central nervous system.
Use sesame oil, which is authentically Asian and also provides a lot of oleic acid. The monounsaturated fatty acid helps to lower the cholesterol level and thus stabilizes the heart and vessels.
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 9.7 mg | (10 %) | ||
| Potassium | 237 mg | (6 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 11 ozs Pastry flour
- 9 ozs lean Pork (Loin)
- 1 pc Savoy cabbage (300 grams)
- 3 onions (about 150 grams)
- 1 pc fresh ginger (about 20 grams)
- 2 garlic cloves
- 11 Tbsps vegetable oil
- salt
- peppers
- 1 cup Asian Plum sauce
Kitchen utensils
Preparation steps
Knead flour with 150 ml (approximately 5 ounces) of water to a smooth dough, wrap in plastic wrap and let rest for about 30 minutes.
Meanwhile, cut pork into very fine strips. Rinse cabbage and cut crosswise into very thin strips.
Peel the onions and cut into strips. Peel and finely chop ginger.
Peel the garlic and press through a garlic press.
Heat 1 tablespoon of oil in a skillet or a wok. Season the meat with salt and cook over high heat for 2 minutes, stirring. Remove meat from pan.
Add 2 tablespoons of oil to the pan and sauté onion for 1 minute over medium heat. Add ginger and garlic and cook for 30 seconds. Add cabbage and cook for an additional 1-2 minutes while stirring.
Pour in 100 ml (approximately 3 1/2 ounces) of water and cook covered for 5-6 minutes. Season with salt and pepper. Fold in the pork and let cool.
Put the dough on a lightly floured surface and knead for 3 minutes.
Form the dough into a roll of about 2 1/2 cm (approximately 1 inch) in diameter and cut into 16 equal pieces. Cover with plastic wrap.
Roll the dough pieces into 12 cm (approximately 4 3/4-inch) diameter circles. Spoon 1 1/2 tablespoons filling on the dough. Fold dough over and shape into crescents. Using a fork, press the edges together firmly.
Heat 2 tablespoons oil in a large skillet. Place 4 dumplings flat side down in the skillet and fry for 2 minutes at medium heat.
Add 75 ml (approximately 1/3 cup) of water to the skillet, cover and cook for 6-7 minutes. Remove cover and continue to cook until all the liquid has evaporated. Successively cook the remaining dumplings in batches of 4, adding 2 tablespoons oil with each batch. Serve with plum sauce. Tip: To speed preparation, work with 2 skillets at the same time.
