Wontons with Two Dips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the dough and filling
- 125 grams Pastry flour
- 1 generous pinch Turmeric
- salt
- 3 scallions
- 150 grams button Mushroom
- 1 tsp ginger (freshly grated)
- ½ dried chili pepper
- 1 tsp lemon juice
- 3 Tbsps vegetable oil
- For the green chile sauce
- 3 fresh green chili peppers
- 1 egg white
- 1 tsp ginger (freshly grated)
- peppers
- 1 onion
- 1 Tbsp honey
- 1 Tbsp Vinegar
- 6 Tbsps soy sauce
- For the red chile sauce
- 1 tsp ginger (freshly grated)
- 1 garlic clove
- 1 red chili pepper
- 6 Tbsps tomato puree
- 2 Tbsps White vinegar
- 2 Tbsps cane sugar
- 1 Tbsp sesame oil
Preparation steps
For the dough, mix the pastry flour with 1 tablespoon oil and 5-6 tablespoons water, turmeric and 1 pinch of salt. Knead to form a smooth dough. Wrap in a cloth and let it rest for about 30 minutes.
Meanwhile, rinse and trim the scallions and very finely chop. Trim mushrooms and finely chop.
In a wok, heat 2 tablespoons of oil and fry grated ginger, scallions, and mushrooms while stirring. Add dried crushed chile and lemon juice and mix. Allow to cool slightly.
Puree the mushroom mixture and season with salt and pepper. Divide the dough into 20 pieces and roll each into a small circle using a little flour on the work surface. Place 1 teaspoon of the filling on the center of each piece of dough. Moisten the edge of each circle with a little water, fold dough over the filling and seal, pressing firmly.
Place wontons in a steamer basket so that they are not touching each other. Heat some water in a wok. Place the steamer on top, cover and cook the wontons over medium heat for about 10 minutes. Keep warm in the steamer until ready to serve.
Meanwhile, for the green chile sauce, peel and finely chop onion. Cut green chilies in half, remove seeds and finely chop. Mix together with honey, vinegar, soy sauce and 100 ml (approximately 1/2 cup) of water in a pot and bring to a boil.
Add ginger, and cook over medium heat for 10 minutes, then puree.
For the red chile sauce, rinse the red chile pepper, cut in half, remove seeds and finely chop. Mix with pressed garlic, grated ginger, tomato paste, vinegar, sugar and sesame oil. Cook over low heat for 2 minutes, then puree.
Seve wontons hot with the 2 dipping sauces.
