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William Cai's Tomato and Egg Jiaozi (Chinese Dumplings)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1821.0372
Energy (kCal)34115.574
Carbohydrates (g)6963.9057
Total fats (g)451.4448
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk eggs, then stir-fry in oil and set aside. | 2. Blanch tomatoes, remove skins, and mince. | 3. Combine eggs and tomatoes, and drain liquid. | 4. Season with sugar and salt. | 5. Stuff dumpling skins with egg and tomato mixture, and pinch sides together to form half-moon shape. Seal well. (A bit of water on your forefinger helps.). | 6. Bring large pot of water to a boil. | 7. Drop in dumplings in batches and boil until they float. With slotted spoon, remove to platter. | 8. Eat dumplings with chopsticks, and dip in small bowls of black vinegar. (Dipping sauce may also contain soy sauce, minced garlic, chopped fresh cilantro, and/or red chili flakes in oil). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 800 32167.916 6951.8441 1572.6537 357.4213
    egg 8 572.0 2.88 50.24 38.04
    gyoza skin 1000 g 890.0 0.0 198.0 5.0
    oil 1/4 cup 448.95 0.0 0.1435 50.9835
    salt 1 1/2 1/2 - - - -
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    black vinegar 890.0 0.0 198.0 5.0

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



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