RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	57.3317
Energy (kCal)	312.5441
Carbohydrates (g)	6.8688
Total fats (g)	6.367
Fatty acids, total saturated 20:0 (g)	0.0061
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0508
Fatty acids, total polyunsaturated 17:1 (g)	0.0061
Fatty acids, total trans-monoenoic (g)	0.0198
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1212
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0281
Riboflavin (mg)	0.3429
Tocopherol, beta (mg)	0.0058
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0080
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)	0.4968
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.7278
Proline (g)	0.5790
Fatty acids, total polyunsaturated 18:1 t (g)	0.0160
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5328
Adjusted Protein (g)	0.0000
Cystine (g)	0.2196
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.4078
Copper, Cu (mg)	0.9721
Maltose (g)	0.0000
Zinc, Zn (mg)	4.3174
Total lipid (fat) (g)	6.3670
Vitamin K (phylloquinone) (g)	10.6150
Cholesterol (mg)	550.9342
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0258
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.7470
Folate, total (g)	35.9040
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0155
Vitamin A, IU (IU)	1846.8760
Energy (kcal)	312.5441
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1079
Fatty acids, total saturated 14:1 (g)	0.0039
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2553
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0680
Sugars, total (g)	2.2390
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0308
Vitamin C, total ascorbic acid (mg)	1.7191
Lutein + zeaxanthin (g)	323.6840
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0993
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6540
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)	139.0975
Fatty acids, total saturated 16:0 (g)	1.2823
Carbohydrate, by difference (g)	6.8688
Vitamin D (IU)	41.0000
Fructose (g)	0.1872
Fluoride, F (g)	0.8060
Aspartic acid (g)	1.1574
Tyrosine (g)	0.4118
Potassium, K (mg)	997.6814
Fatty acids, total saturated 12:0 (g)	0.0008
Vitamin A, RAE (g)	158.8180
Serine (g)	0.7422
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5753
Fatty acids, total trans-polyenoic 22:4 (g)	0.0088
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0001
Fatty acids, total saturated 22:0 (g)	0.0089
Fatty acids, total saturated 14:0 (g)	0.0196
Histidine (g)	0.2720
Isoleucine (g)	0.5505
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.6323
Water (g)	393.2421
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0181
Carotene, beta (g)	807.0320
Sodium, Na (mg)	3851.8269
Iron, Fe (mg)	3.2390
Energy (kJ)	1309.0832
Ash (g)	13.2756
Caffeine (mg)	0.0000
Glycine (g)	0.4164
Fatty acids, total trans-polyenoic (g)	0.0083
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.0206
Fatty acids, total polyunsaturated (g)	1.4928
Vitamin E (alpha-tocopherol) (mg)	0.5915
Sucrose (g)	1.5031
Vitamin B-6 (mg)	0.2186
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.7130
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0160
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0800
Starch (g)	0.1144
Pantothenic acid (mg)	0.9985
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)	0.0064
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0513
Folate, food (g)	35.9040
Fatty acids, total saturated 20:1 (g)	0.0180
Fatty acids, total monounsaturated (g)	2.0869
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8384
Fatty acids, total polyunsaturated 16:1 t (g)	0.0038
Fatty acids, total polyunsaturated 17:0 (g)	0.0202
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0716
Choline, total (mg)	160.2238
Fatty acids, total polyunsaturated 16:1 c (g)	0.1036
Fatty acids, total saturated (g)	1.8712
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	215.4125
Fatty acids, total saturated 10:0 (g)	0.0177
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5681
Glutamic acid (g)	1.8908
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	278.1600
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.9024
Folate, DFE (g)	35.9040
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0083
Fiber, total dietary (g)	0.9983
Tryptophan (g)	0.1480
Threonine (g)	0.4709
Fatty acids, total polyunsaturated 18:1 c (g)	1.7799
Manganese, Mn (mg)	1.0818
Protein (g)	57.3317
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.8481
Betaine (mg)	19.2101
Phosphorus, P (mg)	697.8583
Tocopherol, gamma (mg)	0.2771

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. Filling Prep: | 2. Puree raw shrimp in food processor until a smooth paste forms. | 3. Add carrot, green onion, ginger, garlic, salt, sugar and pulse a couple of times. | 4. Measure a heaping Tbls of filling into the center of wonton wrapper, brush beaten egg on top of the four edges and bring corners together and press to seal. Let sit in refrigerator for 10 min so that the egg glue sets. | 5. Prepare a steamer with hot water. Once steaming drop a couple dumplings in and steam for 15 minutes -- remove. | 6. Serve with Sauce: | 7. Make sauce by simmering ingredients over medium heat for 1-2 minutes, remove from heat and set aside. | 8. Delicious served hot or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1/2		raw peeled deveined	192.6671	0.0	45.5601	1.156
carrot	1	tablespoon	minced	3.28	0.7664	0.0744	0.0192
green onion	1	tablespoon	minced	1.62	0.3444	0.0582	0.0282
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
ginger	1/2	teaspoon	grated	3.015	0.6446	0.0808	0.0382
salt	1/4	teaspoon		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
wonton wrapper	10			-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
water	1/2	cup		0.0	0.0	0.0	0.0
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
sugar	2	tablespoons		4.5885	1.1477	0.0	0.0
rice vinegar	1	tablespoon		-	-	-	-
green onion	1	tablespoon	chopped	1.62	0.3444	0.0582	0.0282
chili oil sauce	1/2	teaspoon		-	-	-	-

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

Cooking in progress....

Shrimp Pot Stickers (Dumplings)