Dumplings Lc-9.7/totbread- dumpling 1/2 cup soy protein isolate 1/4 cup vital wheat gluten 1/2 tsp salt 1/2 tsp baking powder 1 large egg 1 tbs cream Combine all dry ingredients. Combine all moist ingredients. Add dry ingredients to moist ingredients and mix to a dough-like consistency. Add dumplings to simmering chicken by the spoonful. Cook covered for 5 minutes, then remove cover. When dumplings are cooked through, and are still soft and fluffy, add remaining 1/4 cup cream and dish is ready to serve. NYC Nutrition Analysis (entire recipe): water=52.33 g; calories=647.3; protein=125 g; total fat=15.07 g; carbohydrate=16.37 g; dietary fiber=6.63 g; ash=9.36 g; calcium=380.6 mg; phosphorus=1067 mg; iron=18.14 mg; sodium=2689 mg; potassium=168.3 mg; magnesium=52.84 mg; zinc=5.36 mg; copper=1.9 mg; manganese=1.78 mg; vitamin A=538 IU; vitamin E=0.62 mg ATE; thiamin=0.24 mg; riboflavin=0.39 mg; niacin=1.74 mg; pantothenic acid=0.74 mg; vitamin B6=0.19 mg; folate=232.4 ug; vitamin B12=0.53 ug; vitamin C=0.09 mg; saturated fat=5.5 g; monounsaturated fat=4.27 g; polyunsaturated fat=2.84 g; cholesterol=233.1 mg; selenium=16.43 ug; refuse=2.77%; %cal as carb:prot:fat=9:71:19; WW Pts=12.88; (complete analysis) |
