xiaoxl/recipe_data huggingface dataset:
Banana Bread


Ingredients:
sugar, eggs, buttermilk, flour, shortening, bananas, baking soda, salt

Directions:
Cream sugar and shortening together.
Add eggs and blend well.
Add soda to mashed bananas.
Stir flour into mixture alternately with the banana mixture.
Add salt and buttermilk.
Bake in greased and floured pans - 350 degree oven for about 40 minutes or until done when tested with a toothpick.
Grilled Chicken With Papaya BBQ Sauce


Ingredients:
coconut cream, papaya, garlic clove, ginger, lime, juice and zest of, lemon, juice and zest of, cilantro stems, boneless skinless chicken breasts, sweet onion, sugar, scotch bonnet pepper, limes, juice and zest of, lemon, juice and zest of, water, papayas, salt, barbecue sauce, cashew nuts, cilantro leaf, butter, unsalted cashews, paprika, salt

Directions:
PAPAYA CHICKEN MARINADE:
In a bowl, combine all ingredients for the marinade (except chicken].
Add chicken and immerse in marinade.
Set aside to marinate for a minimum of 1 hour up to 24 hours.
Prepare Papaya BBQ Sauce.
PAPAYA BBQ SAUCE:
Heat oil in a pot over medium heat and add onion. Cook and stir until translucent ensuring onion does not brown.
Add sugar, scotch bonnet, zest of limes and lemon. Allow sugar to dissolve.
Add water, juice from lemon, limes and vinegar.
Bring to a boil.
Add papaya and season with salt.
Bring to a boil again and allow to simmer for 15 minutes.
Using a blender, puree sauce until smooth.
TO GRILL CHICKEN:
Heat and oil grill.
Remove chicken from marinade and place on grill.
Baste each breast with 2 tablespoons of Papaya BBQ Sauce, continue basting occasionally until chicken is cooked through.
Garnish with chopped Spiced Cashews and cilantro leaves.
SPICED CASHEW NUTS:
In a small frying pan, melt butter over medium heat.
Add cashews until golden brown. Remove from heat, add paprika and salt.
Use half of Spiced Cashew Nuts and chop for chicken and reserve the remainder whole to add to a salad.
Passover Charoset


Ingredients:
pecans, apple, wine, cinnamon

Directions:
Chop apple into very small pieces and mix with pecans., Add cinnamon and wine., Mix well and refrigerate.
Crème De Menthe


Ingredients:
fresh mint leaves, vodka, granulated sugar, water

Directions:
Wash leaves in cold water several times., Shake or pat gently dry., Snip each leaf into halves or thirds. Discard stems. ., Combine leaves and vodka and steep for 2 weeks shaking  occasionally., Strain out leaves., Boil sugar and water together, cool and add to vodka mixture, Add optional ingredients if you want., Age 1 to 3 months.
Cauliflower with Cheese Sauce
Category: side-dish
By Ita

This is an easy recipe for cauliflower cheese but it's pretty versatile. You can use the cheese sauce with any vegetables you have handy. I often put a layer of cooked kale or broccoli on the bottom, then arrange the cooked cauliflower florets on top. You can change the flavor of the sauce by adding different cheeses you might have in your fridge. It takes a bit of elbow work to make the sauce but it's worth it. This is delicious served with roast beef or lamb.

Ingredients:
1 head cauliflower, broken into florets
¼ cup butter
¼ cup all-purpose flour
1 ¾ cups 1% milk
2 ounces Parmesan cheese, grated
salt and ground black pepper to taste
2 ounces mature Cheddar cheese, grated

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place cauliflower in a large pot and pour in enough water to cover; bring to a boil and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a baking dish. Melt butter in a small saucepan over low heat. Add flour and mix using a whisk or wooden spoon until smooth and mixture pulls away from the side of the saucepan, 2 to 3 minutes. Pour in milk, a little at a time, and whisk continuously until sauce is thickened but still pourable, 3 to 4 minutes. Stir Parmesan cheese into sauce until melted; season with salt and pepper. Pour sauce over all of the cauliflower. Sprinkle Cheddar cheese over the top. Bake in the preheated oven until cheese is golden brown, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 38 mins
Total time: 48 mins
Yields: 6 servings

Calories: 220
Fat: 14.3 g
Saturated fat: 8.9 g
Carbohydrates: 13.1 g
Sugars: 2.5 g
Dietary fiber: 2.5 g
Protein: 11 g
Cholesterol: 41.4 mg
Sodium: 349.8 mg
Cauliflower and Chickpea Salad


Ingredients:
chickpeas, cauliflower, onion, garlic clove, basil, mint, tomatoes, olive oil, red pepper flakes, powdered ginger

Directions:
Chop herbs and mix with garlic, spices and olive oil., Toss with cauliflower and chickpeas. Chill before serving.
Asian Chicken and Corn Soup
Category: soups-stews-and-chili
By soumitraghosh

This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!

Ingredients:
1 tablespoon vegetable oil
10  button mushrooms, sliced thin
10 small oyster mushrooms, sliced thin
1 (3 ounce) package enoki mushrooms, roots removed
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped green bell pepper
¼ cup chopped carrot
3 cloves garlic, smashed
salt and pepper to taste
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can cream-style corn
1 (5 ounce) can chunk white chicken (such as Swanson®), drained
1 tablespoon rice wine vinegar
2 teaspoons Chinese five-spice powder
1 tablespoon cornstarch
½ cup cold milk
15 leaves fresh Thai basil, chopped

Directions:
Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 168
Fat: 5.3 g
Saturated fat: 1.2 g
Carbohydrates: 23.2 g
Sugars: 5.1 g
Dietary fiber: 2.7 g
Protein: 9.7 g
Cholesterol: 16.3 mg
Sodium: 371.3 mg
Cabbage Rolls


Ingredients:
water, salt, cabbage, salt, allspice, lean ground beef, cooked rice, dark corn syrup, boiling water

Directions:
Preheat oven to 400°F.
Bring large pot of water to the boiling point and add salt.
Core cabbage and place in boiling water.  As the outer leaves become tender, peel them off and set aside to cool.
In a large bowl, mix together well the cream, bread crumbs, ½ cup water, 1 teaspoon salt, allspice, and ground beef.
Add the cooked barley or rice.
Place 1 to 2 tablespoons of the filling on each cabbage leaf. Wrap the leaf around the filling and tuck in the ends. Place the rolls seam side down in a buttered heavy casserole, and drizzle the corn syrup over them (use a brush to distribute the syrup evenly].
Cover and bake for 20 minutes, then remove the cover and pour in about 2 cups boiling water or enough to almost cover the rolls. Leave the casserole uncovered, lower the oven temperature to 350°F, and continue baking for 1 hour.
Serve hot.
Parslied Browned Buttered Carrots


Ingredients:
carrot, butter, parsley flakes, dried tarragon, salt, pepper

Directions:
Steam/boil carrots in salted water until fork-tender; drain.
In empty saucepan, heat butter over med-high heat until browning and nutty-smelling; remove from heat.
Add drained carrots to the saucepan of browned butter; sprinkle with parsley, tarragon and salt and pepper.  Toss to coat well.
Sean's Falafel and Cucumber Sauce
Category: main-dish
By Sean

This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!

Ingredients:
1 (6 ounce) container plain yogurt
½  cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise  (Optional)
1 (15 ounce) can chickpeas (garbanzo beans), drained
1  onion, chopped
½ cup fresh parsley
2 cloves garlic, chopped
1  egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
2  pita breads, cut in half  (Optional)
1 cup chopped tomatoes  (Optional)

Directions:
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil.  Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 4 servings

Calories: 586
Fat: 33.1 g
Saturated fat: 5 g
Carbohydrates: 59.5 g
Sugars: 8.1 g
Dietary fiber: 6.7 g
Protein: 14.7 g
Cholesterol: 50.3 mg
Sodium: 1580.1 mg
Oyakodon - Chicken and Egg Rice Bowl


Ingredients:
salt, mirin, sake, soy sauce, sugar, onion, eggs, green onions, scallion, cooked rice

Directions:
Salt the chicken skin and place it salt side down in a large, cool frying pan. Please a heavy pan (cast iron skillet or pan filled with water] on top to help chicken cook evenly. Gradually increase heat to medium and cook until crispy and brown. When crispy and brown, even if the chicken isn't cooked through, remove it to a cutting board and cut into bite-sized pieces. Remove most of the grease, but it's OK if some oil remains.
Bring mirin and sake to a boil in the same large frying pan.
Add dashi, soy sauce and sugar and bring back up to a boil.
Spread the onion in the pan and place the chicken on top. Cover and bring to a boil and cook for about 10 minutes (if you skipped the first step, skim any fat as you go].
Slowly pour the beaten egg over the mixture and cook covered until the eggs are done. Gently shake the pan if the egg starts to stick to the side of the pan.
Pour the mixture over each rice bowl and top with mitsuba.
Good Meringue
Category: desserts
By sal

Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.

Ingredients:
3  egg whites
¼ teaspoon cream of tartar
¾ cup white sugar

Directions:
In large bowl, beat egg whites and cream of tartar with electric mixer until foamy.  Gradually add sugar, beating until mixture forms stiff peaks.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 78.8
Carbohydrates: 18.9 g
Sugars: 18.8 g
Protein: 1.4 g
Sodium: 20.8 mg
Lentils and Rice with Fried Onions (Mujadarrah)
Category: main-dish
By Melissa Mueller

This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!

Ingredients:
6 tablespoons olive oil
1 large white onion, sliced into rings
1 ⅓ cups uncooked green lentils
¾ cup uncooked long-grain white rice
salt and pepper to taste
¼ cup plain yogurt or sour cream  (Optional)

Directions:
Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 Servings

Calories: 534.8
Fat: 22.1 g
Saturated fat: 3 g
Carbohydrates: 69.1 g
Sugars: 4.1 g
Dietary fiber: 10.6 g
Protein: 17.3 g
Cholesterol: 0.9 mg
Sodium: 311.9 mg
Fresh Strawberry Bread
Category: bread
By lizardsgarden

If you like a moist fruit bread, this fresh strawberry bread is for you.

Ingredients:
1 ½ teaspoons white vinegar
½ cup milk, or as needed
1 cup white sugar
1 (4 ounce) package cream cheese, softened
½ cup butter, softened
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh strawberries, mashed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5x3-inch loaf pan. Pour vinegar into a measuring cup. Fill with milk to the 1/2 cup measuring mark. Set aside. Blend sugar, cream cheese, and butter together using a pastry blender in a large bowl until combined and smooth. Add 1 egg at a time, blending after each addition. Add vanilla extract and mix until combined. Combine flour, baking powder, baking soda, and salt in a small bowl. Stir together until combined. Fold a quarter of the flour mixture at a time into egg mixture until batter is doughy. Fold in milk-vinegar mixture until blended, making sure not to overmix. Mix in mashed strawberries with their juices just until combined. Pour dough into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 loaf

Calories: 317.1
Fat: 14.6 g
Saturated fat: 8.8 g
Carbohydrates: 42.1 g
Sugars: 21.9 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 70.5 mg
Sodium: 393.6 mg
Faith58's Chili


Ingredients:
ground beef, onion, green pepper, stewed tomatoes, dark red kidney beans, tomato sauce, salt, chili powder, bay leaf

Directions:
Cook meat and onion and green pepper until meat is browned and vegetables under tender. Drain.
Stir in remaining ingredients and cover and simmer for 1 hour. Remove Bay leaf when finished.
Thai Fling


Ingredients:
"lime juice"

Directions:
Place all ingredients in blender and blend until sugar is dissolved., Refrigerate until well chilled.
Round Steak Supreme


Ingredients:
margarine, butter, celery, onions, green peppers, mushroom pieces, pitted black olives, water, pepper

Directions:
Cut up Round steak and brown with Margarine in large pan.
Add celery, onion, green pepper and mushrooms (drained], cover and cook on medium until tender,about 45 minutes, stirring every 15 minutes.
Add tomato soup,water,sliced black olives,juice from mushrooms,pepper. stir well.
simmer uncovered for 2 hours, stirring occasionally.
Serve over rice or mashed potatoes.
Watermelon and Pineapple Salsa
Category: appetizers-and-snacks
By BRIDGETTEC

Simple, light, and refreshing salsa. Serve with tortilla chips.

Ingredients:
2 cups chopped seedless watermelon
1 (8 ounce) can crushed pineapple, drained
¼ cup chopped onion
¼ cup chopped fresh cilantro
3 tablespoons orange juice
⅛ teaspoon hot pepper sauce (such as Frank's RedHot®)

Directions:
Toss watermelon, pineapple, onion, cilantro, orange juice, and hot pepper sauce together in a bowl. Refrigerate 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 22.1
Fat: 0.1 g
Carbohydrates: 5.6 g
Sugars: 4.7 g
Dietary fiber: 0.3 g
Protein: 0.3 g
Sodium: 2.3 mg
Chilled Cantaloupe Peach Soup with Ginger & Mint


Ingredients:
cantaloupe, fresh ginger, Tabasco sauce, cream cheese, lime, juice of, honeydew melon, mint

Directions:
Remove skin and seeds from cantaloupe and dice the flesh.
Cut peaches in half and remove stone.
Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
Strain if necessary.
Garnish with honeydew melon and fresh mint.
Serve in chilled bowls.
Carrot Cake Muffins


Ingredients:
whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, egg, raisins, walnuts, low-fat milk, crushed pineapple, carrots, brown sugar

Directions:
Combine the dry ingredients in a bowl., Add the remaining ingredients and stir to blend., Spoon into sprayed muffin tins or paper muffin cups., Bake at 350 F for 20 to 25 minutes.
The Best Chili on the Planet


Ingredients:
ground beef, olive oil, yellow onion, green bell pepper, garlic cloves, dried parsley, chili powder, cumin, sugar, oregano, salt, black pepper, cayenne pepper, tomato sauce, diced tomatoes, tomato juice, dark red kidney beans, cheese, sour cream

Directions:
You can make this in a crockpot or Dutch oven. If using a crock pot you can brown ground beef in a frying pan instead of the Dutch oven.
in large Dutch oven cook ground beef until no longer pink.  Drain but don’t wipe out pan, set aside.
Pour olive oil into pan, add onion, green pepper, garlic, jalapeño peppers, and parsley.  Cook over medium high heat, stirring occasionally until onions become transparent ( about 5 minutes.] Remove from heat and add chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined. .
If cooking chili in a Dutch oven or crockpot, add meat and veggie mixture into the pan or crockpot. Add kidney beans, tomato sauce, diced tomatoes and tomato juice. Stir until combined. .
If cooking on the stove top bring to a boil and then dial back the temperature to a simmer.  Cook for two hours uncovered. I cook mine all day on the stove covered ( but I am home all day to watch it] and then uncovered for the last 2-3 hours so the chili can thicken. If cooking in the crockpot just turn it on low and let it cook for 7-8 hours. .
Serve with shredded cheese and sour cream if desired.
Homemade Mincemeat Filling


Ingredients:
green tomatoes, apples, cranberries, honey, sugar, salt, cinnamon, cloves

Directions:
Watch the video: https://youtu.be/JeP16cPFi8o.
Place green tomatoes in a large pot, cover half way with water. Boil until soft, then mash with a potato masher. It should be the consistency of runny applesauce, add more water if necessary.
Add applesauce, chopped and dried fruits. If you have any jam or preserves laying around, you can add that too!
Simmer slowly and stir often, every 10-20 minutes so it doesn’t scorch. After a couple hours, the fruit should be mostly broken down, and the consistency should be similar to thick applesauce.
Add honey or sugar, to taste, along with the cinnamon and cloves. Once you’re pleased with the flavor, simmer for another hour to allow flavors to blend together. Cool.
To make your Mincemeat pie, put 4cups of Mincemeat into a pie shell. Add top crust and bake.
Pomegranate Champagne Martini


Ingredients:
pomegranate juice, vodka

Directions:
Fill a cocktail shaker with ice. Add pomegranate juice, vodka and orange-flavored liquor; shake 10 seconds.
Strain into large martini glass; top with champagne. Garnish with orange peel.
Turkey Cheddar Corn Chowder


Ingredients:
butter, onion, carrot, potato, celery, flour, salt, pepper, thyme, parsley, nonfat milk, low-fat cheddar cheese

Directions:
Saute vegetables in a Dutch oven over medium heat for about 5 minutes, or until just softened, then add the turkey.
Sprinkle flour and seasonings over the vegetable/turkey mixture. Blend in stock and milk, stirring until it reaches the boiling point. Turn the heat down to low and simmer for 15 minutes.
Add cheese and corn.  Cover and cook at least 10 minutes to blend flavors.
Gateau a L'Orange De Madame Mahjoub - Orange Cake


Ingredients:
blood oranges, olive oil, unbleached all-purpose flour, baking powder, baking soda, sea salt, eggs, granulated sugar, vanilla extract, powdered sugar

Directions:
Pre-heat the oven to 350 degrees F and butter and flour your cake pan.
Wash oranges thoroughly to remove pesticide and wax residue. Slice tops and bottoms off of the oranges to remove the thickest part of the skin and discard.  Chop oranges into chunks and discard the seeds.  In a food processor, process the oranges into a chunky puree.  Add the olive oil slowly and continue to process until it is well blended.
In a bowl, sift flour, baking powder, baking soda, and salt.
In a large bowl, beat eggs thoroughly and gradually add sugar until mixture is thick and lemon-colored.  Add vanilla and optional almond extract.
Fold about a third of the flour mixture into the eggs and beat until mixed.  Fold in about a third of the orange mixture and beat.  Continue to add flour and orange mixture until everything is combined.  You'll have a chunky batter.
Pour batter into cake pan.  Bake for 60 minutes or until cake is brown on top and has pulled away from the sides of the pan.
Let cake cool.  If you used a spring form pan, remove the sides.  If not, then let cool for five minutes then remove from the pan and allow it to finish cooling.  After it has completely cooled, dust with powdered sugar.
Easy Wheat Sourdough Bread (Abm)


Ingredients:
warm water, flour, water, powdered milk, lemon juice, white whole wheat flour, bread flour, sugar, butter, salt

Directions:
FOR THE SPONGE. (This will make the proofed sourdough starter.].
1 cup starter, 3/4 cup water & 2 cups flour.
Mix the starter with the flour & water.
Set aside and let sit 4-8 hours or overnight in the refrigerator.
Let proceed till it expands 3 times it's original size.
FOR THE DOUGH.
Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
Let the bread machine mix, kneed and do the first rise.
Remove at beep to lightly floured surface.
Divide dough into 2 equal portions.
Pat each dough portion out into a flat circle.
Gently stretch and fold the left side over the middle, then the right over the middle.
Like folding a letter.
Shape, always keeping the folded side on the bottom.
Spray pan with pam & then place shaped dough into pans.
Spray the tops and cover with plastic wrap.
Refrigerate over night.
Take out in the morning and let them finish rising at room temperature.
They should be light.
Don't rush the rising or your bread will be dense.
Bake at 350 until done, about 30 minutes.
If your bread is browning too fast, tent with aluminum foil.
The bread is done when internal temperature reaches 210.
Onion-Roasted Potatoes


Ingredients:
"potatoes"

Directions:
In large bowl, toss all ingredients until evenly coated.
In 13 x 9-inch baking or roasting pan, arrange potatoes.
Bake at 425°, uncovered, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.VARIATIONS: Try substituting 2 sweet potatoes for 2 all-purpose potatoes. OR -- stir in 1 teaspoons each of garlic powder and soy sauce.
Grandma's Apple Dumplings
Category: desserts
By Megan Sneed

This is a simple and delicious recipe for apples wrapped in dough with an orange vanilla sauce. Don't forget the ice cream!

Ingredients:
2  Granny Smith apples - peeled, cored and quartered
1 (8 ounce) can refrigerated crescent rolls
⅛ teaspoon ground cinnamon
½ cup butter
¾ cup white sugar
1 cup orange juice
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Wrap each apple piece in one crescent roll.  Place seam side down in an 8x8 baking dish and sprinkle with cinnamon. In medium saucepan, combine butter, sugar, and orange juice; bring to a boil.  Remove from heat and stir in vanilla.  Pour over rolls. Bake for 30 minutes, or until pastry is golden and apples are tender.  Spoon sauce over rolls when serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 dumplings

Calories: 315.1
Fat: 17.6 g
Saturated fat: 8.8 g
Carbohydrates: 37.4 g
Sugars: 27 g
Dietary fiber: 0.7 g
Protein: 2.4 g
Cholesterol: 30.5 mg
Sodium: 302.4 mg