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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil water and revive the mushrooms by putting them in a capped container with the hot water. When they're revived, cut them into small strips. | 2. Soften the bean thread noodles with some hot water. | 3. Use the remaining hot water to blanch the mung bean sprouts. | 4. Cut up the tofu into small (7mm square) cubes. | 5. Mix all the ingredients in a large bowl, except for the wrappers. Optionally add a beaten egg to make it stick together better. | 6. Make the dumplings: put a small quantity of this mixture in dumpling wrappers, and then pinch the sides together, sometimes a little cold water will help them stay stick together. | 7. Boil a pot of water and throw small batches of the dumplings into the water. They're ready when they float. Scoop them out with a slotted spoon or strainer and then make another batch. Excess dumplings can be frozen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1		firm	40.8233	0.7881	4.896	2.4721
shiitake mushroom	2	cups		-	-	-	-
mung bean sprout	2	cups		25.2167	0.0	5.61	0.1417
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
bean thread noodle	1			25.2167	0.0	5.61	0.1417
ginger	2	inches	minced	-	-	-	-
garlic clove	6		chopped	25.2167	0.0	5.61	0.1417
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
salt	1	teaspoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
dumpling wrapper	100			25.2167	0.0	5.61	0.1417

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