This recipe has Calories as 114% and Sodium as 93.6% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 114% of RDA
• Carbs: 31.8% of RDA
• Fat (total lipid): 55.9% of RDA
• Fiber: 18.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 59.0% of RDA
• Sodium: 93.6% of RDA
• Sugar: 3.6% of RDA
• Vitamin A (IU): 5.5% of RDA
• Vitamin B6: 41.9% of RDA
• Vitamin C: 3.1% of RDA
• Iron: 28.1% of RDA
• Magnesium: 15.0% of RDA
• Manganese: 1.0% of RDA
• Niacin: 73.1% of RDA
• Potassium: 23.6% of RDA
• Zinc: 94.0% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
MAKING THE BEEF & SCALLION MIXTURE
1.
In a medium bowl, stir together the sesame oil, soy sauce, and tapioca starch until well blended.
2.
Adjust the seasoning with salt and pepper to taste.
3.
Add the beef and scallions and mix thoroughly.
FILLING THE DUMPLING WRAPPERS
4.
Take a wrapper and put a heaping teaspoon of beef mixture in the center.
5.
Dab the edge lightly with water and seal to form a half-moon.
6.
Place the dumplings, flat side down, on a cookie sheet lined with wax paper, making sure they do not touch.
COOKING THE DUMPLINGS
7.
Bring a large pot of water to a boil over high heat.
8.
Cook the dumplings in batches until they float to the top.
9.
Remove from the heat and wait 1 or 2 minutes to make sure the filling is cooked.
10.
Scoop out the dumplings with a slotted spoon and divide among large soup plates.
11.
Serve with soy sauce and chili-garlic salt mixture, if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
For a more authentic flavor, try these with Chinese garlic chives (with or without their flowering buds, which can be found in Asian markets. Garlic chives tend to be milder than either scallions or garlic.
2.
Can be steamed, pan fried, or deep fried as alternative methods of cooking.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 2287
Protein 66.4 g
Carbohydrates 87.5 g
Iron 5.30 mg
Fiber 5.26 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
