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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine first 9 ingredients (garlic down to minced pork) and cover and refridgerate for an hour or so - this mixture can me made the day before. | 2. Make the dumplings: work with about 4 at a time, place a spoonful of filling in the middle of the dumpling and brush around the wrapper with a little egg mixture. Bring the edges together to seal them, making small folds in the joined side to form a half moon shape. Place dumplings on a plate covered with plastic wrap while you make the rest of the dumplings - this ensures they won't dry out. | 3. Cook the dumplings: bring a large pot of water to the boil and cook the dumplings in two or three batches for around 4 minutes. Drain. Heat oil in batches in a non stick pan and fry the dumplings for a few minutes til one side is golden and crisp. Keep in warm oven while making the rest of the dumplings. | 4. Serve with your choice of sauces and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2		crushed	-	-	-	-
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
spring onion	2		chopped	-	-	-	-
salt pepper				-	-	-	-
sugar	1	pinch		1.1471	0.2869	0.0	0.0
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045
garlic paste	1	teaspoon		-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
pork	250		ground	426384.0	0.0	15773.94	39769.38
dumpling wrapper			round	-	-	-	-
egg	1		beaten mixed	71.5	0.36	6.28	4.755
water	1	tablespoon		0.0	0.0	0.0	0.0
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0

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