This recipe has Calories as 93.5% and Sodium as 79.4% (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: 0.1% of RDA
• Calories: 93.5% of RDA
• Carbs: 29.0% of RDA
• Fat (total lipid): 25.1% of RDA
• Fiber: 13.1% of RDA
• Fructose: 0.0% of RDA
• Protein: 30.7% of RDA
• Sodium: 79.4% of RDA
• Sugar: 12.3% of RDA
• Vitamin A (IU): 0.0% of RDA
• Vitamin B6: 5.8% of RDA
• Vitamin C: 0.4% of RDA
• Iron: 0.7% of RDA
• Magnesium: 22.0% of RDA
• Manganese: 31.2% of RDA
• Niacin: 5.2% of RDA
• Potassium: 9.6% of RDA
• Zinc: 15.8% 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.
0
MACROS
Carbohydrate
79.8
g
79.764
Calories
1871
1871
Fiber
3.67
g
3.675
Iron
0.125
mg
0.125
Protein
34.5
g
34.519
Sodium
1072
mg
1071.708
Sugars
3.83
g
3.833
Fat (total lipid)
15.3
g
15.318
N
0
0
dark sesame oil|soy sauce, thin (lite)|tofu|shiitake mushroom|wonton wrap (Nasoya)
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PREPARATION
MAKING THE TOFU AND MUSHROOM MIXTURE
1.
In a bowl, stir together the sesame oil and soy sauce.
2.
Add the mushrooms and tofu and mix thoroughly.
3.
Season with pepper to taste.
FILLING THE WONTON WRAPPERS
4.
Place a bowl of water on your work surface.
5.
Take a round wrapper and put about 2 teaspoons of the filling in the center.
6.
Dip your finger in the water and dab the edge of the wrapper lightly with water and seal it to form a half-moon, pressing any air out.
7.
Set the dumplings, flat side down, on a cookie sheet lined with wax paper, making sure they do not touch.
COOKING THE DUMPLINGS
8.
Bring a large pot of water to s boil over high heat.
9.
Cook the dumplings in batches until they float to the top.
10.
Remove from the heat and wait 1 to 2 minutes to make sure the filling is cooked.
11.
Scoop out the dumplings with a slotted spoon and divide among large soup plates.
12.
Serve with soy sauce on the side for dipping if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Avoid pressed tofu, which is sold vaccuum-sealed. Form to extra firm tofu is preferred for added texture.
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 1871
Protein 34.5 g
Carbohydrates 79.8 g
Iron 0.12 mg
Fiber 3.67 g
Calcium 0.92 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.
