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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the pork, spring onions, ginger, egg, chili sauce, soy sauce and seasame oil in a food processor. This is your dumpling filling. | 2. Wet the edges of the dumpling wrappers with water, put a dollop of filling in the center and press and fold the edges together to seal. | 3. Heat the vegetable oil for frying- you can also add a few drops of ginger and sesame oil to this for extra flavour. About 2 tablespoons in total is ample. | 4. Fry about 12 dumplings at a time in the oil, turning to brown. When they have been frying for about 2 minutes, add 0.5 cup of water to the pan and cook until the water is absorbed. I normally cover the pan for the first two minutes of this cooking time to ensure they are well steamed. | 5. Remove and served with the dipping sauce. | 6. For the sauce: | 7. Combine the sauce ingredients and garnish with the chopped ginger. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	400		ground	682214.4	0.0	25238.304	63631.008
spring onion	2			-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
ginger	1 1/2	1/2	minced	2.4	0.5331	0.0546	0.0225
chili sauce	1	tablespoon	sweet	15.6975	3.3767	0.4266	0.0512
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
dumpling wrapper	25			-	-	-	-
vegetable oil				-	-	-	-
soy sauce	1	teaspoon		8.48	0.7888	1.3024	0.0912
rice wine vinegar	1	teaspoon		-	-	-	-
sesame oil	3	drops		19.89	0.0	0.0	2.25
ginger			minced	2.4	0.5331	0.0546	0.0225

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