Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- Dough:
- 2 cups flour
- 1 cup water
- Filling:
- 1 pound ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- Soy sauce for dipping
Directions
Mix the flour, water and salt into a smooth ball of dough. Set aside to rest for 20 minutes.
On a lightly floured surface, shape the dough into a long cylinder. Slice the dough into 24 equal pieces. Roll each piece into individual disks about 1/8" thick.
For fried dumplings, place about 1 tablespoon of meat in the center of the disk of dough. Fold in half and pinch the edges to seal. Deep fry in hot oil until golden brown on both sides, turning once. Drain on paper towels.
For steamed dumplings, place about 1 tablespoon of meat in the center of each disk of dough. Pinch the edges of the dough together to form tiny pleats, shaping the dumpling into a small purse that resembles a bulb of garlic. Place on a steamer rack in a large kettle filled with 1" of water. Cover and steam for about 20 minutes, until tender.
Serve hot with soy sauce for dipping. Makes 24 dumplings.
Category:Mongolian Recipes
Category:Mongolian Appetizers