Estimated Nutrition (whole recipe, rough)
Counts 15 of 20 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Bamboo Shoots | not in our table | 0 |
| Daikon | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 chinese dried black
- (shiitake) mushrooms, soaked
- in hot water
- 1 cup spinach leaves, chopped
- 1/2 cup napa cabbage, chopped
- 1/2 cup bamboo shoots, daikon or
- fresh or canned water
- chestnuts, chopped
- 1/2 cup pressed bean curd or tofu
- chopped (proven optional or
- easily reduced)
- 1 tbsp green onion, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- 1 tbsp cornstarch
- 1/2 tbsp sesame oil
- 1 pinch white or black pepper
- 1 lbs pot sticker wrappers, or
- homemade sheet pasta
- 2 tbsp vegetable oil
- 2 cup vegetable stock
- =
Directions
Squeeze excess water from mushrooms. Remove stems and discard; finely chop caps. Place mushrooms in a large bowl, and add spinach, cabbage, bamboo shoots, bean curd, green onion, ginger and garlic (and anything else you wish at this point-my friend added sprouts and put in less than half the tofu called for, and i"ll probably add some fresh japanese mustard leaves and swiss chard stalks, and maybe some carrots bits, and leave out the tofu entirely). Mix gently with soy sauce, wine, cornstartch, sesame oil, and pepper. Refrigerate until ready to use. Spoon 1 tablespoon of filling into the center of each pot sticker wrapper (friend said she"s going to stuff them a little fuller next time). Moisten edge of wrapper, fold over to make a half-circle, and pleat edges firmly together. Set each pot sticker upright on a platter, so that a flat base is formed. In a large non-stick or cast iron skillet, heat the 2 teaspoons of vegetable oil on medium high. Place pot stickers close together in the pan and fry about 1 minute, or until bottoms begin to brown. Pour enough vegetable stock into the pan to cover bottom half of pot stickers. Cover pan, reduce heat to medium, and cook 7 minutes, until the stock evaporates. Makes about 20 pot stickers. "dip these in bowls of soy sauce, rice vinegar, hot chili pepper oil, and fermented black bean sauce." ovo-vegetarian (i guess from the pot sticker wrappers?) nutritional info per serving (no idea how many constitute a serving, unfortunately) cal: 159 (25% from fat, when bean curd is used) prot: 7 g fat: 4 g carb: 22 g sod: 343 g chol: 24 mg (pot sticker wrappers again?) fiber: 2 g