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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break green peppers into large pieces, removing seeds and stems. | 2. Place peppers in boiling water and parboil. | 3. Remove from water and mince, adding salt in 3 batches as you mince. The idea is to get the water & juices out of the green peppers. | 4. Squeeze juices from the green pepper, so they are dry. If you squeeze the juice into a bowl, you can use them in stock or to moisten other food, etc. | 5. Put 1 heaping Tablespoon of green pepper into a dumpling wrapper and seal. You may need more or less depending on the size of your wrappers. | 6. Cook according to package directions. | 7. Make the sauce by peeling ginger and cutting into thin matchsticks. Add the soy, wine and balsamic vinegar to the ginger. | 8. Put chili peppers in a small bowl, Heat oil in a small pan and add it to a bowl with the chili peppers in it. Let it sit until the oil is cool. This makes chili oil. Add as much as desired to the rest of the sauce. Portion sauce into small shallow individual bowls/saucers. | 9. Dip dumplings into sauce just before you put them in your mouth. Yum. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dumpling wrapper	20 -24			-	-	-	-
green pepper	6			178.8	41.4816	7.6884	1.5198
salt	1	tablespoon		-	-	-	-
chinese wine	1/4	cup		-	-	-	-
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
ginger	2			3.2	0.7108	0.0728	0.03
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
oil	1/4	cup		448.95	0.0	0.1435	50.9835
red chili pepper flake	1/4	teaspoon		-	-	-	-

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