Wan Tan Soup
Wan Tan Soup - Chinese dumplings very easy homemade
Healthy, because
Even smarter
Nutritional values
Swiss chard is one of the few vegetables that can even compete with numerous dairy products in terms of calcium content: In fact, 100 grams of the leafy vegetable provide as much of the mineral as 100 milliliters of cow's milk.
You can use the ginger you don't need for the wan tan soup in a variety of ways.
(Percentage of daily recommendation)
| Calorie | 805 cal. | (38 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,050 mg | (26 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 431 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 12 ozs Wan-Tan dough (food group) (frozen)
- 10 ozs dried Wood Ear Mushrooms
- 1 handful Fresh herbs (Thai basil, coriander)
- 4 scallions
- 4 garlic cloves
- ½ oz ginger roots
- 1 red chili pepper
- 8 ozs shrimp (ready to cook; peeled)
- 7 ozs Ground beef
- 3 Tbsps soy sauce
- 4 Tbsps Mirin (rice wine)
- 1 tsp Fish sauce
- 3 ½ tsps roasted sesame oil
- ½ tsp Chinese 5 spice powder
- 6 cups Chicken broth
- 1 tsp Raw cane sugar
- 2 Kaffir lime leaves
- 7 ozs Swiss chard
- salt
- peppers
Preparation steps
Allow wan tan leaves to thaw. Soak wood ear mushrooms in lukewarm water. Wash herbs, shake dry, and finely chop leaves. Clean and wash spring onions and cut into fine rings. Peel garlic cloves and ginger, set half aside, finely chop the rest. Halve chili pepper lengthwise, remove seeds, wash, and also finely chop.
Finely dice shrimp. Drain soaked mushrooms, chop finely and put in a bowl with shrimp, minced meat, herbs, half of the spring onions, chopped garlic as well as ginger. Add chili, 1 tbsp soy sauce, 2 tbsp rice wine, fish sauce, 3 tsp sesame oil and 5-spice powder. Mix everything well.
Brush all 4 edges of wan tan sheets with water, place 1 tsp filling in center of each, fold edges diagonally to form triangles and press edges well. Moisten the left and right tips with water, fold to the center and press tips well.
For the soup, add chicken broth with remaining soy sauce and rice wine to a pot. Press remaining garlic, cut remaining ginger into thick slices and add both to the pot. Add sugar, remaining sesame oil and kaffir lime leaves, bring to a boil and simmer over medium heat for 5-10 minutes.
Meanwhile, clean and wash the chard, cut the stems into thin strips and chop the leaves. Add to the soup with the wontons and cook over low heat for 4-5 minutes.
Remove garlic, ginger and lime leaves again and season wan tan soup with salt and pepper. Divide wan tans and vegetables among bowls, pour hot soup over and sprinkle with remaining scallions.
