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Picture of Watercress-And-Tofu Dumplings
asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2396 kcal 120 %
  • Fat 103 g 159 %
  • Saturated 11 g 57 %
  • Carbs 265 g 88 %
  • Fiber 21 g 84 %
  • Protein 115 g 230 %
  • Cholesterol 186 mg 62 %
  • Sodium 2596 mg 108 %
  • Calcium 3170 mg 317 %
  • Magnesium 381 mg 91 %
  • Potassium 2562 mg 55 %
  • Iron 27 mg 151 %
  • Zinc 10 mg 89 %
  • Phosphorus 1401 mg 200 %
  • Vitamin A 745 µg 83 %
  • Vitamin C 131 mg 146 %
  • Thiamin (B1) 3 mg 286 %
  • Riboflavin (B2) 3 mg 201 %
  • Niacin (B3) 21 mg 132 %
  • Vitamin B6 1 mg 88 %
  • Folate equivalent (total) 1096 µg 274 %
  • Vitamin B12 0 µg 19 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 17 mg 113 %
  • Vitamin K 768 µg 640 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Watercress-And-Tofu Dumplings

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for sprinkling
  • 1 cup water
  • Two 5-ounce bunches of watercress, tough stems discarded, leaves coarsely chopped
  • One 14-ounce block firm tofu, drained and finely diced
  • 2 scallions, minced
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped water chestnuts
  • 1 teaspoon Asian sesame oil
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup vegetable oil

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