dark soy sauce soy sauce, thin (lite) tapioca flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
brown sugar white rice flour brown rice flour
This recipe has no customizations.
Nutrition to Balance
This recipe has Sodium as 185% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 18.8% of RDA
• Carbs: 20.0% of RDA
• Fat (total lipid): 8.1% of RDA
• Fiber: 11.9% of RDA
• Fructose: 0.3% of RDA
• Protein: 6.4% of RDA
• Sodium: 185% of RDA
• Sugar: 38.7% of RDA
• Vitamin A (IU): 88.5% of RDA
• Vitamin B6: 16.9% of RDA
• Vitamin C: 41.4% of RDA
• Iron: 0.0% of RDA
• Magnesium: 12.2% of RDA
• Manganese: 22.1% of RDA
• Niacin: 11.2% of RDA
• Potassium: 6.8% of RDA
• Zinc: 6.3% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE SAUCE
1.
Mix together the soy sauces, rice vinegar, and brown sugar.
2.
Whisk well until all ingredients are well combined.
PREPARING THE DUMPLINGS
3.
Heat 1 tablespoon oil in a wok or Dutch oven until shimmering.
4.
Add garlic and cook until fragrant, about 30 seconds. Add chives and cook until crisp-tender, about 2 minutes.
5.
Remove from heat, season with 1 teaspoon salt, and set aside.
6.
In a large bowl, whisk together rice flours,, tapioca flour, and remaining 1 teaspoon salt.
7.
Add water and whisk until smooth. Stir in chives and then transfer batter to a greased 8-inch round cake pan.
8.
Fill a large pot with 1 inch of water and bring to a boil.
9.
Rest cake pan in steamer insert or on rack above the water level. Cover and steam until chive cake is cooked all the way through, about 30 minutes.
10.
Let chive cake rest in pan until cool enough to handle.
11.
Flip cake out of pan and, using a knife, cut cake into 1-inch squares.
12.
Fill a wok or Dutch oven with 1-inch oil and heat to 375°F over high heat.
13.
Working in batches, add chive cakes and fry until browned and crisped all over, flipping occasionally for even cooking.
14.
Transfer chive cakes to a paper-towel lined plate and season with additional salt to taste. Serve immediately with dipping sauce.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 376
Protein 7.25 g
Carbohydrates 55.1 g
Iron 0 mg
Fiber 3.34 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
