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4 Serves
101 Mins
In a large bowl, combine flour and water to form a smooth, elastic dough, then let it rest for 30 minutes.
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JapaneseVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
101 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
142 mg / 1,250 mgPotassium
432 mg / 4,700 mgSodium
689 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
83 gAlcohol
0 g
Finely chop the onion and mix with the ground meat, salt, and black pepper in a bowl to create the filling.
Roll the dough out into a thin sheet, spread the meat and onion filling evenly over the surface, and roll it up tightly into a log.
Place the roll into a greased steamer and steam for 45 minutes until the dough is cooked through and the meat is tender.
45
g126
g20
g
French
Italian