RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	30.8494
Energy (kCal)	160.9337
Carbohydrates (g)	2.0627
Total fats (g)	2.2893
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0136
Fatty acids, total polyunsaturated 17:1 (g)	0.1043
Fatty acids, total trans-monoenoic (g)	0.0249
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0771
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0408
Riboflavin (mg)	0.0340
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1768
Tocopherol, delta (mg)	0.0680
Arginine (g)	3.0419
Proline (g)	1.4189
Fatty acids, total polyunsaturated 18:1 t (g)	0.0181
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.3672
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	67.0935
Copper, Cu (mg)	0.4125
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1987
Total lipid (fat) (g)	2.2893
Vitamin K (phylloquinone) (g)	0.6800
Cholesterol (mg)	285.6006
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0136
Menaquinone-4 (g)	0.6800
Phytosterols (mg)	0.0000
Folate, total (g)	43.0668
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0136
Vitamin A, IU (IU)	408.0009
Energy (kcal)	160.9337
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0453
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8999
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1541
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1587
Vitamin B-12, added (g)	0.0000
Valine (g)	1.4439
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	49.8668
Fatty acids, total saturated 16:0 (g)	0.3219
Carbohydrate, by difference (g)	2.0627
Vitamin D (IU)	4.5333
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	3.4385
Tyrosine (g)	1.1673
Potassium, K (mg)	256.1339
Fatty acids, total saturated 12:0 (g)	0.0113
Vitamin A, RAE (g)	122.4003
Serine (g)	1.2580
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.3441
Fatty acids, total trans-polyenoic 22:4 (g)	0.0068
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0091
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0249
Histidine (g)	0.6800
Isoleucine (g)	1.4212
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.0301
Water (g)	188.1564
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0136
Carotene, beta (g)	0.0000
Sodium, Na (mg)	1282.9362
Iron, Fe (mg)	0.4760
Energy (kJ)	673.2015
Ash (g)	4.2160
Caffeine (mg)	0.0000
Glycine (g)	1.8156
Fatty acids, total trans-polyenoic (g)	0.0136
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2153
Fatty acids, total polyunsaturated (g)	0.6687
Vitamin E (alpha-tocopherol) (mg)	2.9920
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3649
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.2267
Vitamin D3 (cholecalciferol) (g)	0.2267
Lysine (g)	2.9399
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0136
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7027
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0159
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0453
Folate, food (g)	43.0668
Fatty acids, total saturated 20:1 (g)	0.0068
Fatty acids, total monounsaturated (g)	0.4103
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2017
Fatty acids, total polyunsaturated 16:1 t (g)	0.0068
Fatty acids, total polyunsaturated 17:0 (g)	0.0272
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	183.3737
Fatty acids, total polyunsaturated 16:1 c (g)	0.0363
Fatty acids, total saturated (g)	0.5916
Vitamin B-12 (g)	2.5160
Calcium, Ca (mg)	122.4003
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.9085
Glutamic acid (g)	5.4173
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	122.4003
Leucine (g)	2.6407
Folate, DFE (g)	43.0668
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0136
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.3513
Threonine (g)	1.2240
Fatty acids, total polyunsaturated 18:1 c (g)	0.2357
Manganese, Mn (mg)	0.0657
Protein (g)	30.8494
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2539
Betaine (mg)	0.0000
Phosphorus, P (mg)	553.0679
Tocopherol, gamma (mg)	0.2720

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a food processor, whirl 1/4 lb. shrimp until not quite a smooth paste. | 2. Add remaining 1/4 lb. shrimp and pulse to chop coarsely. | 3. Pulse in chives. | 4. Divide mixture into 24 pieces. | 5. Roll each piece into a ball and place in parchment-lined steamers (see How to Steam Dim Sum, below). | 6. Steam dumplings until cooked through, about 10 minutes. | 7. Serve immediately. | 8. How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 inches wider. | 9. To keep dumplings from sticking, cut a circle of parchment paper 1 inches smaller in diameter than the basket (so steam can flow up around the edges) and fit it inches | 10. Pour enough water into pot to come 1 inches up side and bring to a boil over high heat. | 11. Fill basket with dim sum first, then set it in the pot. | 12. Cover and cook, adding hot water as needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1/2		peeled deveined divided	160.9337	2.0627	30.8494	2.2893
chive	1	bunch	minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Naked Shrimp and Chive Dumplings