Dim Sum with Spinach and Bean Sprouts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 123.9 μg | (207 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 100 grams fresh Spinach
- 100 grams Mung bean sprouts (from a can)
- 100 grams Tofu
- 20 Wonton wrapper (frozen)
- 1 garlic clove
- ½ bunch scallions
- 3 Tbsps Peanut oil
- 3 Tbsps soy sauce
- 1 egg white
- freshly ground peppers
- 1 bunch Chives
Preparation steps
Rinse and trim the spinach, spin dry and cut into strips. Drain the mung bean sprouts through a sieve. Cut the tofu into small cubes. Brush the wonton wrappers with water and thaw under a damp kitchen towel to prevent them from drying out. Peel and press the garlic. Rinse and trim the scallions and cut into thin rings.
Heat the peanut oil in a pan and fry the scallions with the garlic. Add the spinach, tofu and the mung bean sprouts, season with soy sauce and pepper to taste. Brush the pastry with beaten egg white and place a spoonful of the vegetable filling in the center of each.
Pull up the corners of each sheet of pastry and tie with a chive. Bring a wok with a few inches of water to a boil. Place a bamboo steamer basket over the boiling water and arrange portions of the dim sum in the basket. Cover and steam for about 10 minutes. Remove the basket from the wok and serve the dim sum with soy sauce.
