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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift together flour and salt. | 2. Add oil and water (start with half the water, then add more if needed), and mix well to form a soft dough. | 3. Knead on a lightly floured surface, the wrap in plastic wrap and let rest for 30 minute. | 4. While dough is resting, max all of the filling ingredients together. | 5. Set aside. | 6. Roll out dough to desired thickness. | 7. Cut into 5 in circles. | 8. Place 1 tsp filling onto each circle. | 9. Fold dough over filling to form a packet, pressing edges to seal. | 10. Lightly fry dumplings in a wok, in batches, until browned. | 11. Add ½ c water to wok, cover, and steam for 5 minute. | 12. If desired, garnish with green onions. | 13. Serve with soy sauce for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2		-	-	-	-
salt	1	pinch		-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
hot water	6 -8	tablespoons		0.0	0.0	0.0	0.0
oil				-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
chicken	5 1/2	ounces	chopped cooked	331.925	0.2026	28.5642	23.1101
bamboo shoot	1	ounce	canned drained chopped	7.6544	1.4742	0.7371	0.085
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
red bell pepper	1/2		seeded chopped	-	-	-	-
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5

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