Heart Healthy Eating |
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| Dietitian's Recipes
- Vegetable Dumplings |
| Ingredients |
4 servings |
Seasonings |
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White cabbage .......... 300g.
Dried mushrooms...... 6-8pcs.
Dried bean curd ........ 3pcs.
Egg ............................. 1pc.
Shanghai dumpling
wrappers.................... 300g.
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Salt ....................... 1/3 tsp.
Light Soy Sauce.. 2 tsp.
Corn flour ............. 2 tsp.
A pinch of Pepper
A little sesame oil
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Method
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- Scald the white cabbage in boiling water until soft.
Take out and dip into cold water.
- Press the white cabbage dry and then mash. Press
dry again and leave for later use.
- Cut the dried bean curd into thin slices and then
very small dices.
- Soak the mushrooms soft and remove the stalk.
Mix well with a little light soy sauce and oil. Steam
cook. Cut into very small dices.
- Put the mashed white cabbage, mushroom dices and
dried bean curd dices into a bowl. Add the seasonings
and the egg and then stir well to make paste.
- Wrap a suitable amount of paste in each dumpling
wrapper.
Put the dumplings into boiling water and take out
when cooked.
- Then put in boiled superior stock and serve.
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Nutritional
Analysis
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Energy: 690cal.
Fat: 18g. |
Protein: 40g.
Carbohydrate: 95g. |
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Dietitian's
Tips
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- The ingredients have included vegetables, mushrooms
and bean products, making the dish fibre rich.
- The taste is nice and not greasy,a good idea for
afternoon tea.
- The dumpling can be prepared overnight and used
for breakfast in the morning.
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