RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	35.0616
Energy (kCal)	189.1528
Carbohydrates (g)	10.073
Total fats (g)	0.9348
Fatty acids, total saturated 20:0 (g)	0.0034
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0067
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0051
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0204
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0068
Riboflavin (mg)	0.0178
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
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)	0.0642
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0501
Proline (g)	0.0556
Fatty acids, total polyunsaturated 18:1 t (g)	0.0034
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0321
Adjusted Protein (g)	0.0000
Cystine (g)	0.0130
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2093
Copper, Cu (mg)	0.6867
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3765
Total lipid (fat) (g)	0.9348
Vitamin K (phylloquinone) (g)	0.2353
Cholesterol (mg)	273.7000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0036
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1322
Folate, total (g)	1.5084
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0034
Vitamin A, IU (IU)	0.7863
Energy (kcal)	189.1528
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0052
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0107
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0510
Sugars, total (g)	4.6060
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0012
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.6526
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0527
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0367
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)	71.3968
Fatty acids, total saturated 16:0 (g)	0.0958
Carbohydrate, by difference (g)	10.0730
Vitamin D (IU)	0.0000
Fructose (g)	0.0003
Fluoride, F (g)	0.0492
Aspartic acid (g)	0.0793
Tyrosine (g)	0.0271
Potassium, K (mg)	498.3144
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	0.0388
Serine (g)	0.0423
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0387
Fatty acids, total trans-polyenoic 22:4 (g)	0.0017
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0051
Fatty acids, total saturated 14:0 (g)	0.0017
Histidine (g)	0.0190
Isoleucine (g)	0.0347
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2344
Water (g)	319.0843
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0068
Carotene, beta (g)	0.4456
Sodium, Na (mg)	788.7598
Iron, Fe (mg)	1.0938
Energy (kJ)	792.0747
Ash (g)	3.8468
Caffeine (mg)	0.0000
Glycine (g)	0.0326
Fatty acids, total trans-polyenoic (g)	0.0017
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0815
Fatty acids, total polyunsaturated (g)	0.2890
Vitamin E (alpha-tocopherol) (mg)	0.0015
Sucrose (g)	4.5733
Vitamin B-6 (mg)	0.0161
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0411
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0036
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0288
Starch (g)	0.0000
Pantothenic acid (mg)	0.0335
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)	0.0017
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0037
Folate, food (g)	1.5084
Fatty acids, total saturated 20:1 (g)	0.0034
Fatty acids, total monounsaturated (g)	0.1575
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0527
Fatty acids, total polyunsaturated 16:1 t (g)	0.0017
Fatty acids, total polyunsaturated 17:0 (g)	0.0068
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.9773
Fatty acids, total polyunsaturated 16:1 c (g)	0.0034
Fatty acids, total saturated (g)	0.1819
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	131.3685
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0002
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0331
Glutamic acid (g)	0.1722
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0172
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0603
Folate, DFE (g)	1.5084
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0017
Fiber, total dietary (g)	0.1692
Tryptophan (g)	0.0104
Threonine (g)	0.0296
Fatty acids, total polyunsaturated 18:1 c (g)	0.0621
Manganese, Mn (mg)	0.1872
Protein (g)	35.0616
Cryptoxanthin, beta (g)	0.0359
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0749
Betaine (mg)	3.1716
Phosphorus, P (mg)	382.3624
Tocopherol, gamma (mg)	0.0094

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. Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water. | 2. Mix until springy. | 3. When cool enough to touch, knead a few times on an oiled surface. | 4. If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand. | 5. Then knead on an oiled surface until springy. | 6. Cover with a damp cloth and set aside. | 7. Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky. | 8. Refrigerate for 30 minutes. | 9. Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces). | 10. Roll out each piece into a thin round. | 11. Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges). | 12. Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes. | 13. Serve with a spicy chili sauce or soy mixed with hot mustard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/3	1/3		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
water	3/4	cup	boiling	0.0	0.0	0.0	0.0
shrimp	6	ounces	chopped	144.5	0.0	34.17	0.867
water chestnut	1 1/2	1/2	canned chopped	-	-	-	-
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047

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

Cooking in progress....

Bergy Dim Sum #5, Steamed Shrimp Dumplings