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Crag?crg (Thai Dumplings in Coconut Cream)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.8133
Energy (kCal)1369.2
Carbohydrates (g)214.1855
Total fats (g)51.8907
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Start a large pot of water to boiling. | 2. Stir together the flour with 1/2 cup coconut milk until dissolved. Cook over medium low heat, stirring constantly, until it forms a thick dough that pulls away from the side of the pan and is no longer sticky. | 3. Turn dough out onto a large cutting board and as soon as it is cool enough to handle knead it for several minutes to form a homogenous ball. | 4. Using a press or your fingers and a fork shape small dumplings, keeping the dough that you aren't working with covered with a damp towel. | 5. After you have formed all of the dumplings, cook in boiling water until brightly colored and cooked through, then immediately drain. | 6. While the dumplings are cooking, combine the coconut milk, sugar, and salt in a large saucepan and bring to a simmer. | 7. Add the cooked dumplings into the simmering coconut sugar mixture and simmer for a few minutes. | 8. Serve warm in bowls, and sprinkle with sesame seeds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 3/4 cup 433.71 94.954 7.0508 1.6827
    coconut milk 1/2 cup 276.0 6.648 2.748 28.608
    coconut milk 1 cup 276.0 6.648 2.748 28.608
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    salt 1 1/2 1/2 - - - -
    sesame seed 3 tablespoons toasted 256.5 11.7855 8.0145 21.6

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



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