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Boiled Dumplings In Hot Sauce Recipe
|Lean pork||7 Ounce, finley minced (200 Gram)|
|Egg||1 , beaten|
|Ginger||1 1⁄2 Teaspoon, finely chopped|
|Chinese rice wine||2 Tablespoon|
|White pepper powder||1⁄4 Teaspoon|
|Garlic||1 Teaspoon, finely chopped|
|Soy sauce||4 Tablespoon|
|Cinnamon powder||1⁄2 Teaspoon|
|Chili oil||4 Tablespoon|
|Sliced spring onion||1 Tablespoon|
Calories 913 Calories from Fat 441
% Daily Value*
Total Fat 49 g74.7%
Saturated Fat 11.1 g55.3%
Trans Fat 0 g
Cholesterol 86.6 mg
Sodium 2002.7 mg83.4%
Total Carbohydrates 80 g26.8%
Dietary Fiber 14 g56.1%
Sugars 15.8 g
Protein 37 g73.1%
Vitamin A 2.1% Vitamin C 2.9%
Calcium 2.5% Iron 6.8%
*Based on a 2000 Calorie diet
Turn a small Chinese soup bowl or a glass upside down on the wrappers and cut around the bowl or rim of the glass with a sharp knife to form circles.
Combine pork, egg, ginger, rice wine, salt and pepper.
Put a heaped teaspoonful of this in the centre of a wrapper.
Use your fingertip to smear a little water around the edge of the circle, then fold across to make a semicircle, pressing firmly to enclose the filling.
When all the dumplings are ready, drop in rapidly boiling water and simmer for 2-3 minutes.
Take 4 bowls and prepare the sauce separately for each portion.
Put 1/4 teaspoon garlic, 1 tablespoon black soy sauce, a pinch of sugar and a pinch of cinnamon in the bottom of each bowl.
Divide the boiled dumplings among the 4 bowls and pour 1 tablespoon chilli oil over each serving.
Garnish with a little spring onion.
Stir before eating.