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Suggest a better descriptionMix all filling ingredients together. Whip by hand until the mixture holds together very well. Place about 3/4 T filling in the center of each wrapper and bring up the corners so that you have a little "money bag." Leave the top open so that you can see some of the meat. Blanch the whole chives in very hot tap water just for a moment. Tie one chive around the neck of each dumpling so that it looks like it is wearing a little green belt. Steam in an oiled bamboo steamer for 15 minutes, on high heat. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 38 | ||
Calories from Fat: 16 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 16.1mg | 5 % | |
Sodium 61.2mg | 2 % | |
Potassium 140.6mg | 4 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.4g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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