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Has gluten from:
wonton wrap (Nasoya)
Has meat from:
Not vegan due to:
Not vegetarian due to:
Not pescetarian due to:
Not paleo due to:
wonton wrap (Nasoya)
This recipe has no customizations.
Nutrition to Note
This recipe has Calories as 70.3% and Sodium as 51.9% (as a percentage of RDA).
You may 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: 2.6% of RDA
• Calories: 70.3% of RDA
• Carbs: 23.8% of RDA
• Fat (total lipid): 12.2% of RDA
• Fiber: 11.8% of RDA
• Fructose: 4.5% of RDA
• Protein: 15.2% of RDA
• Sodium: 51.9% of RDA
• Sugar: 16.0% of RDA
• Vitamin A (IU): 12.1% of RDA
• Vitamin B6: 20.2% of RDA
• Vitamin C: 17.6% of RDA
• Iron: 6.1% of RDA
• Magnesium: 9.4% of RDA
• Manganese: 4.0% of RDA
• Niacin: 16.1% of RDA
• Potassium: 16.4% of RDA
• Zinc: 6.6% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Start a 4-6 quart pot of water to boil. Using lots of water for the dumplings to swim in is very important. When it starts to boil, salt the water liberally. Keep covered and on a simmer while mixing the potatoes so it's ready to boil when you are ready to make the dumplings.
PREPARING THE POTATOES
Peel then grate potatoes.
Remove any chunks. Strain potatoes in a strainer (not a colander) until water from potatoes is removed. Press on the potatoes to remove as much water as possible. Use paper towels as well to get out any excess water.
Heat a large nonstick pan over medium-high heat. Lightly coat the bottom of the pan with olive oil
Add the potatoes and cook, stirring occasionally, for 15 minutes or so, until the potatoes start to soften.
Turn the heat to low and stir occasionally while cooking the bacon and onions.
COOKING THE ONIONS
In a small nonstick pan, add a bit of olive oil and onions.
Saute until the onions are softened and browning, about 7-10 minutes.
COOKING THE BACON
Cook the bacon strips until crispy.
Drain on a paper towel lined plate and then crumble.
PREPARING THE DUMPLINGS
Lay the won-ton wrappers out. Fill a small bowl with water.
Add a spoonful of the potatoes to each wrapper.
Sprinkle with bacon crumbles and sautéed onions. *Reserve some bacon and onions for garnish*
Repeat until you run out of potatoes.
COOKING THE DUMPLINGS
Bring the large simmering pot of water back to a boil.
Drop the dumplings into the water, one at a time. Do not overcrowd.
The dumplings will float to the surface when done, ~2 minutes each dumpling.
Remove with a slotted spoon and transfer to a plate. Repeat this until all dumplings are done.
Plate up the dumplings and sprinkle with reserved crumbled bacon and onions.
This recipe has the following nutrient totals:
Protein 17.1 g
Carbohydrates 65.6 g
Iron 1.15 mg
Fiber 3.31 g
Calcium 26.3 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.