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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mixing bowl add in the mushroom and full with warm water and soak until the mushroom is soft and cut off the stem of the mushrooms. Slice the soft mushroom into paper thin slice and set aside. | 2. In a mixing bowl combine ground chuck, mushroom slices and leek and oyster sauce and mix well. | 3. Place a tablespoon full of the beef mixture and brush with beaten egg and fold the wrapper in into a dumpling form and repeat this step until done. | 4. Place into a baking pan line with a sheet of parchment paper and when the pan is full place into a freezer overnight. | 5. In a large pot fill with salted water bring to a rolling boil add in the dumpling and return back to a boil and when the dumpling float to the top remove and place into a plate and set aside. Pour out the water and fill with chicken broth and beef broth and bring to a rolling boil add in the precook dumpling and baby bok toy and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chinese black mushroom	4			-	-	-	-
chuck	1 1/2		ground	952.0022	2.108	143.6843	41.2761
leek	2		minced	108.58	25.186999999999998	2.67	0.534
oyster sauce	4	tablespoons		36.72	7.8624	0.972	0.18
egg wrap	16			-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
chicken broth	1/2	gallon		624.96	15.12	89.1072	20.9664
beef broth	1	cup		16.8	0.096	2.736	0.528
baby bok choy	4			-	-	-	-

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