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4 Serves
77 Mins
Finely mince the pork and shrimp, then combine them in a bowl with soy sauce, Shaoxing wine, salt, and pepper to create the filling.
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NigerianVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
115 µg / 400 µgCalcium
80 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
245 mg / 1,250 mgPotassium
289 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
58 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
69 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Place a small amount of the filling into the center of each wonton wrapper and gather the edges to form an open-topped cylinder.
Line the bamboo steamer with parchment paper and arrange the dumplings inside, ensuring they do not touch.
Place the bamboo steamer over a pot of boiling water and steam the dumplings for 15 to 20 minutes until the pork is fully cooked.
24
g40
g3
g
Chinese
Danish