Pork And Water Chestnut Dumplings Recipe
Ingredients
| Egg | 1 , well beaten | |
| Water | 1⁄2 Cup (8 tbs) | |
| Sifted flour | 1 1⁄2 Cup (24 tbs) | |
| Chopped pork | 1 Cup (16 tbs) | |
| Water chestnuts | 4 | |
| Bamboo shoot | 1 | |
| Cornstarch | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Sugar | 1⁄4 Teaspoon | |
| White pepper | 1 Dash |
Nutrition Facts
Serving size: Complete recipe
Calories 1058 Calories from Fat 109
% Daily Value*
Total Fat 12 g19%
Saturated Fat 3.2 g16.2%
Trans Fat 0 g
Cholesterol 286.7 mg95.6%
Sodium 649.1 mg27%
Total Carbohydrates 175 g58.2%
Dietary Fiber 13.7 g54.7%
Sugars 12.6 g
Protein 60 g120.5%
Vitamin A 6.3% Vitamin C 24.7%
Calcium 10.8% Iron 74.6%
*Based on a 2000 Calorie diet
Directions
Knead well until smooth and elastic.
Cover with a wet cloth and let stand for 10 minutes.
Roll out the dough as thin as possible and cut into 21/2 inch squares and wrap in a damp cloth.
Mince the chopped pork, peeled water chestnuts and bamboo shoot separately.
Add the cornstarch to the meat and mix well.
Add the water chestnuts, bamboo shoot, salt, sugar and pepper.
Put a heaping teaspoon of filling in the center of each wrapping and bring edges up and pinch together.
There should be a wide opening at the top to show the filling.
Put on a flat plate over rack and steam for 30 minutes.
Serve hot with side dishes of soy sauce.
Chef
