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Roy Yamaguchi's Shui Mai

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)112.9265
Energy (kCal)1049.1026
Carbohydrates (g)127.5754
Total fats (g)4.3601
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grind the pork through a meat grinder or in a food processor; or have the butcher grind it for you. | 2. Place in a bowl and add soy sauce, ginger, sugar and garlic; and mix. | 3. Place 1 teaspoon of mixture in center of each won ton skin. | 4. Bring the edges together and twist to seal mixture inside, using water to make skin adhere. | 5. Bring enough water to a boil to cover shui mai. Drop shui mai into boiling water and cook about 5 minutes; remove from the pan. | 6. To make the mustard-soy vinaigrette, place the mustard in a bowl, dilute with a small amount of red wine vinegar to form a paste. | 7. Add remaining rice wine vinegar and soy sauce. | 8. Let stand 1 hour to blend flavors before using. | 9. Cover bottom of a platter with mustard-soy vinaigrette. | 10. Arrange dumplings over the sauce. | 11. Sprinkle with chives and garnish with watercress. | 12. Ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork butt 1 lb 403.4676 0.0 89.7602 2.2667
    soy sauce 1 cup 135.15 12.5715 20.756999999999998 1.4535
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    ginger 1/8 cup grated 36.18 7.735 0.9698 0.4579
    garlic 1 tablespoon grated 12.665 2.8101 0.5406 0.0425
    wonton skin 20 403.4676 0.0 89.7602 2.2667
    chive 1 tablespoon minced 0.9 0.1305 0.0981 0.0219
    watercress 1 bunch - - - -
    mustard 1/2 cup 7.56 1.3076 0.8008 0.1176
    vinegar 1 cup 50.19 2.2227 0.0 0.0
    soy sauce 1 cup 135.15 12.5715 20.756999999999998 1.4535

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



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