Coriander Dumpling with Rice Vermicelli in Broth

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Coriander Dumpling with Rice Vermicelli in Broth
Verona TAM, registered dietitian (UAS) and Continuing Education Sub-Committee of Hong Kong Nutrition Association said, "Unlike traditional practice which uses fatty meat as a main ingredient, this wanton filling uses lean meat which can provide high-quality protein and axe fat intake. Using coriander as a natural seasoning not only enriches flavours of the dish but also reduce the use of salt. It is healthy low-energy dish."
Ingredients: (to serve 1)
Lean minced pork56 g
Fresh coriander37.5 g
Egg white2 g
Wonton wrappers4
Rice vermicelli375 g
Salt1/5 teaspoon
Sugar1/5 teaspoon
StockIngredients:(about 110 portions)
Lean meat, diced3 kg
Fish bones5 kg
Water30 litres
Carrot, peeled and sectioned5 kg
Onion, peeled and quartered600 g
Salt1 teaspoon
Sugar1 teaspoon
Cooking Method:
1.Blanch the lean meat and fish bones. Set aside.
2.Bring water to the boil. Add in all ingredients. Cook for 90 minutes. Set aside.
Cooking Method:
1.Put pork, coriander, egg white, salt and sugar together in a food processor and blend well to become wanton filling. Set aside.
2.Place a portion of the wanton filling at the centre of each wonton wrapper. Fold and pinch the wrapper so that the edges are locked. Put dumplings in water and cook for 4 minutes.
3.Add the rice vermicelli in a pot of boiling water. Cook until done. Rinse with cold water. Set aside.
4.Bring the 325 mL stock to the boil. Add the vermicelli and wonton. Serve.
Per Serving:
Energy (kcal)458
Carbohydrate (g)83
Protein (g)20
Fat (g)4
Sugar (g)1
Sodium (mg)667
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.

*Using indirect nutrient analysis base on calculation causes a great variation when estimating the energy and nutrient content of soup, therefore, such information in not included in the above table.
This recipe is provided by The Vermicelli House.
Extract from CookSmart, Issue 19