Deep-Fried Wontons with Potato Stuffing
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
493
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams floury potatoes
- 2 eggs
- 1 tsp sesame oil
- 1 chili pepper (finely chopped)
- soy sauce
- 20 Wonton wrapper (in an asian grocery)
Preparation steps
1.
Cook the potatoes in their jackets in boiling salted water for about 30 minutes. Then drain, peel, squeeze through a ricer and let evaporate slightly. Separate the eggs. Combine potatoes with egg yolks, sesame oil and chili pepper and season with soy sauce. Place wonton sheet (if sheets are not round, cut out with a circle cookie cutter about 10 cm, approximately 4 inch, diameter) onto a work surface and onto each put a tablespoon of potato mixture.
2.
Brush edges of the sheets with egg whites and fold into a semicircle. Press around the edges with a fork and fry in hot oil until golden brown for about 2 minutes. Drain on paper towel and serve with dips at will.
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