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Steamed Pork Wontons

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.5269
Energy (kCal)504.123
Carbohydrates (g)12.8669
Total fats (g)27.159
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The 8 ounces pork loin should be ground together with 1 ounce of fatback or suet. | 2. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. | 3. In a large bowl, combine pork, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. | 4. Form into 30 1-inch balls. | 5. Trim the corners of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. | 6. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. | 7. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. | 8. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. | 9. Cover and steam for 5 to 8 minutes or until done. | 10. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bamboo shoot 1/3 cup canned drained 13.59 2.6173 1.3087 0.151
    pork loin 8 ounces 392.16 0.0 47.538000000000004 22.4352
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    rice wine 1 teaspoon - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    egg white 1 17.16 0.2409 3.597 0.0561
    salt 1 teaspoon - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    white pepper 1/4 teaspoon ground 1.776 0.4117 0.0624 0.0127
    wonton skin 30 defrosted - - - -

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



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