RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	83.2647
Energy (kCal)	615.1698
Carbohydrates (g)	51.5458
Total fats (g)	7.3622
Fatty acids, total saturated 20:0 (g)	0.0093
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1088
Fatty acids, total polyunsaturated 17:1 (g)	0.2085
Fatty acids, total trans-monoenoic (g)	0.0499
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1541
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0816
Riboflavin (mg)	0.5481
Tocopherol, beta (mg)	0.0016
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
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)	0.4310
Tocopherol, delta (mg)	0.1360
Arginine (g)	7.2799
Proline (g)	4.1045
Fatty acids, total polyunsaturated 18:1 t (g)	0.0363
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0562
Adjusted Protein (g)	0.0000
Cystine (g)	1.0488
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	137.2867
Copper, Cu (mg)	1.0262
Maltose (g)	0.0000
Zinc, Zn (mg)	6.7337
Total lipid (fat) (g)	7.3622
Vitamin K (phylloquinone) (g)	25.4830
Cholesterol (mg)	571.2013
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0297
Menaquinone-4 (g)	1.3600
Phytosterols (mg)	10.0812
Folate, total (g)	134.7135
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0272
Vitamin A, IU (IU)	4036.4419
Energy (kcal)	615.1698
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0957
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.0506
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.3087
Sugars, total (g)	30.4215
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0016
Vitamin C, total ascorbic acid (mg)	2.9580
Lutein + zeaxanthin (g)	152.5700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.3177
Vitamin B-12, added (g)	0.0000
Valine (g)	3.7468
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)	300.4241
Fatty acids, total saturated 16:0 (g)	0.9156
Carbohydrate, by difference (g)	51.5458
Vitamin D (IU)	9.0667
Fructose (g)	0.3424
Fluoride, F (g)	0.5120
Aspartic acid (g)	8.7452
Tyrosine (g)	2.9642
Potassium, K (mg)	1733.5362
Fatty acids, total saturated 12:0 (g)	0.0243
Vitamin A, RAE (g)	405.7706
Serine (g)	3.5149
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.5992
Fatty acids, total trans-polyenoic 22:4 (g)	0.0136
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0183
Fatty acids, total saturated 22:0 (g)	0.0002
Fatty acids, total saturated 14:0 (g)	0.0514
Histidine (g)	1.8107
Isoleucine (g)	3.6666
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	14.4137
Water (g)	878.0808
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0272
Carotene, beta (g)	1652.9000
Sodium, Na (mg)	17576.6200
Iron, Fe (mg)	4.9666
Energy (kJ)	2574.5090
Ash (g)	50.3802
Caffeine (mg)	0.0000
Glycine (g)	4.3970
Fatty acids, total trans-polyenoic (g)	0.0272
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5407
Fatty acids, total polyunsaturated (g)	2.5307
Vitamin E (alpha-tocopherol) (mg)	6.1608
Sucrose (g)	28.9685
Vitamin B-6 (mg)	1.1505
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.4533
Vitamin D3 (cholecalciferol) (g)	0.4533
Lysine (g)	6.8686
Beta-sitosterol (mg)	0.0200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0272
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1600
Starch (g)	0.2288
Pantothenic acid (mg)	2.2386
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)	0.0319
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1939
Folate, food (g)	134.7135
Fatty acids, total saturated 20:1 (g)	0.0164
Fatty acids, total monounsaturated (g)	1.5285
Stigmasterol (mg)	0.0300
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.4087
Fatty acids, total polyunsaturated 16:1 t (g)	0.0136
Fatty acids, total polyunsaturated 17:0 (g)	0.0545
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	417.3028
Fatty acids, total polyunsaturated 16:1 c (g)	0.0727
Fatty acids, total saturated (g)	1.5651
Vitamin B-12 (g)	5.1796
Calcium, Ca (mg)	381.7835
Fatty acids, total saturated 10:0 (g)	0.0014
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	4.5855
Glutamic acid (g)	14.9229
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	556.6800
Vitamin E, added (mg)	0.0000
Retinol (g)	244.8006
Leucine (g)	6.6685
Folate, DFE (g)	134.7135
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0272
Fiber, total dietary (g)	2.8800
Tryptophan (g)	0.9496
Threonine (g)	3.1704
Fatty acids, total polyunsaturated 18:1 c (g)	0.4737
Manganese, Mn (mg)	2.8249
Protein (g)	83.2647
Cryptoxanthin, beta (g)	2.0200
Fatty acids, total saturated 18:1 undifferentiated (g)	1.1871
Betaine (mg)	76.0540
Phosphorus, P (mg)	1548.5333
Tocopherol, gamma (mg)	0.5440

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Southeast Asian >> Vietnamese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Take ½ lb.of shrimp and mince fine in a food processor. | 2. Take the other ½ lb.and dice small. | 3. Combine rest of ingredients. | 4. With a small spoon, place about ½ oz.of mixture into wonton wrapper. | 5. Moisten outside edge. Fold corner to corner (opposite and seal). Top should look like cross. Place on a plate covered in refrigerator until ready to serve. | 6. Combine sauce ingredients and mix very well. | 7. Prepare garnishes. | 8. Fill soup pot with water. Bring water to a boil, then down to slight boil. | 9. Line bottom of Chinese steamer with light coat of vegetable oil or non-stick spray. Place dumplings in steamer. Cover and steam 7-10 minutes. Dumplings should be firm with internal temperature of 160 degrees. | 10. Serve in steamer or on plate. Place 2 oz. of sauce in small bowl for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wonton wrapper	1	package		-	-	-	-
shrimp	1	lb	peeled deveined washed	321.8674	4.1253	61.6988	4.5787
carrot	2	tablespoons	minced	6.56	1.5328	0.1488	0.0384
green onion	2	tablespoons	minced	3.24	0.6888	0.1164	0.0564
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
sesame oil	1/4	teaspoon		9.945	0.0	0.0	1.125
soy sauce	1	cup		135.15	12.5715	20.756999999999998	1.4535
white vinegar	1	ounce		5.1029	0.0113	0.0	0.0
chili paste	1/2	teaspoon		-	-	-	-
sugar	1	ounce		113.1145	28.2928	0.0	0.0
ginger	1/2	teaspoon	minced	1.6	0.3554	0.0364	0.015
sesame oil				9.945	0.0	0.0	1.125
water	1	cup		0.0	0.0	0.0	0.0
cilantro leaf	1	tablespoon		0.23	0.0367	0.0213	0.0052

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

Cooking in progress....

P. F. Chang's China Bistro Shrimp Dumplings