Cooking in progress....

Sichuan Boiled Dumplings With Spicy Dipping Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.2348
Energy (kCal)1241.1223
Carbohydrates (g)55.6535
Total fats (g)94.2431
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Editor's Note: Hot bean paste is a savory, spicy combination of fermented soybeans and chiles. Look for jars at Asian markets. | 2. For the filling, combine the pork, shrimp, soy sauce, vegetable oil, cilantro, scallion, mushroom, sesame oil, white pepper, and 1/3 cup water in a medium bowl. Mix well. Cover, and freeze for 1 hour (or refrigerate overnight) to firm the mixture and make it easier to handle. | 3. Dissolve the cornstarch in 3 tablespoons cold water in a small bowl to make a paste. Line a baking sheet with waxed paper and sprinkle it with cornstarch. Moisten the edges of a dumpling wrapper by dipping your finger into the paste and running it over the edge of the wrapper. Using a blunt knife as a scoop, place about a tablespoon of the filling in the center of the wrapper. Bring the edges of the wrapper up to meet at the top of the filling and pinch them closed, squeezing the dough. Place the dumpling on the baking sheet. Repeat with the remaining filling and wrappers. (The uncooked dumplings can be made ahead, covered with plastic wrap, and refrigerated for up to 1 day. Or freeze them for up to 3 months. To freeze, place them in a single layer in a plastic storage container or plastic storage bag, arranged so that the dumplings don't touch one another. When you are ready to cook them, the frozen dumplings will be easy to remove, one by one.). | 4. Bring a large saucepan of water to a boil over high heat. Add the dumplings and cover the pan. Cook until the filling is cooked through and the dumplings are floating on top of the water, about 4 minutes. | 5. While the dumplings are cooking, make the sauce: Heat a wok or medium skillet over high heat. Add the oil and heat until it shimmers. Add the scallions, garlic, and black pepper, and stir-fry for 20 seconds. Transfer to a small bowl. Add the sugar, vinegar, hot bean paste, soy sauce, sesame oil, and hot chile oil to the scallions, and mix well. Divide the sauce among four soup bowls. | 6. Carefully drain the dumplings in a colander. Place the dumplings on top of the sauce in the bowls, and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 8 ounces ground 852.768 0.0 31.5479 79.5388
    shrimp 2 ounces peeled deveined minced 40.2333 0.5157 7.7123 0.5723
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    cilantro 1 tablespoon minced 0.23 0.0367 0.0213 0.0052
    scallion 1 green trimmed minced 32.0 7.34 1.83 0.19
    black mushroom 1 chinese soaked softened minced - - - -
    dark sesame oil 1 teaspoon - - - -
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    dumpling wrapper round - - - -
    vegetable oil 2 tablespoons 117.23200000000001 0.0 0.0 13.6
    scallion 2 trimmed minced 32.0 7.34 1.83 0.19
    garlic clove 5 peeled minced - - - -
    black pepper 1 tablespoon ground 17.319000000000003 4.4126 0.7169 0.2249
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    black vinegar 2 tablespoons - - - -
    bean paste 2 tablespoons - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    dark sesame oil 1 tablespoon - - - -
    chili oil 1 tablespoon - - - -

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

    Similar Recipes by Processes Similar Recipes by Category Composition