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Suggest a better descriptionFLOUR THE WORK BOARD LEAVE THE MUSHROOMS TO SOAK IN LUKEWARM WATER. SIFT THE FLOUR INTO A BOWL. BEAT THE EGG AND WATER AND SALT, ADD TO THE FLOUR AND MAKE A PLIABLE DOUGH. LEAVE TO REST COVERED BY A CLOTH FOR AN HOUR. CHOP THE SHRIMP AND DRAINED SOAKED MUSHROOMS FINELY AND MIX WITH THE CHOPPED PORK, SALT, SUGAR, PEPPER AND SAKE. SHAPE THE DOUGH INTO A ROLL APPROX. 1-1/4 INCH THICK, AND DIVIDE INTO 4O SMALL BALLS. ROLL THE BALLS OUT VERY THINLY AND DUST WITH FLOUR. DIVIDE THE FILLING AMONG THE CIRCLES OF DOUGH. WET THE EDGES AND FOLD THE CIRCLES INTO CRESCENT SHAPES, PRESSING THE EDGES TOGETHER. PLACE ON OILED PLATE AND STEAM FOR 15 MINUTES. MIX SOYA AND SESAME TO MAKE DIPPING SAUCE. Posted to MM-Recipes Digest V4 #140 by valerie@nbnet.nb.ca (valerie) on May 20, 1997
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Serving Size: 1 Serving (904g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2471 | ||
Calories from Fat: 784 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.1g | 116 % | |
Saturated Fat 18.3g | 91 % | |
Monounsaturated Fat 33.6g | ||
Polyunsanturated Fat 27.9g | ||
Cholesterol 567.6mg | 175 % | |
Sodium 1419.9mg | 49 % | |
Potassium 1192.9mg | 31 % | |
Total Carbohydrate 294.2g | 87 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 283.1g | ||
Protein 102.4g | 146 % | |
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: 2471
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