Dim Sum
Good nutritional profile
Assorted Cantonese small plates.
Dim sum is a Cantonese meal of small shared plates served with tea: steamed shrimp and pork dumplings, fluffy buns, rice noodle rolls, spring rolls and custard tarts. Steamed items are moderate in calories and protein, while fried ones and sweet buns add fat, sugar and refined carbohydrate. Choosing mostly steamed dumplings and adding a plate of greens such as gai lan keeps the meal lighter.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 7g | 12.5% |
| Fat | 5g | 7.1% |
| Carbs | 15g | 5.0% |
| Simple Sugars | 5.25g | Estimate |
| Complex Carbs | 9.75g | Estimate |
| Water | 68g | 2.7% |
| Calories | 135 | 6.0% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.66 | g | 8.3% |
| Monounsaturated | 2.09 | g | 8.4% |
| Polyunsaturated | 0.74 | g | 5.7% |
| Omega-3 | 0.222 | g | Estimate |
| EPA | 9 | mg | 1.0% |
| DHA | 9 | mg | 1.0% |
| Omega-6 | 0.518 | g | Estimate |
| Trans | 0.02 | g | 1.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.74 | mg |
| Vitamin E | 0.56 | mg |
| Selenium | 23 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 16.9 | mcg | 1.9% |
| vitamin B1 | 0.159 | mg | 13.3% |
| vitamin B2 | 0.068 | mg | 5.2% |
| vitamin B3 | 1.69 | mg | 10.6% |
| vitamin B6 | 0.131 | mg | 7.7% |
| vitamin B9 | 12.1 | mcg | 3.0% |
| vitamin B12 | 0.438 | mcg | 18.3% |
| vitamin C | 0.744 | mg | 0.8% |
| vitamin D | 0.113 (5 IU) | mcg | 0.8% |
| vitamin E | 0.555 | mg | 3.7% |
| vitamin K | 9.05 | mcg | 7.5% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 31.7 | mg | 3.2% |
| iron | 0.823 | mg | 4.6% |
| magnesium | 24 | mg | 6.0% |
| phosphorus | 141 | mg | 20.1% |
| potassium | 210 | mg | 8.1% |
| sodium | 466 | mg | 20.3% |
| zinc | 1.18 | mg | 10.7% |
| copper | 0.181 | mg | 20.1% |
| manganese | 0.217 | mg | 9.4% |
| selenium | 23 | mcg | 41.8% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 168 | mg | 24.0% | 129% |
| Isoleucine | 256 | mg | 18.3% | 105% |
| Leucine | 467 | mg | 17.1% | 94% |
| Lysine | 448 | mg | 21.3% | 115% |
| Methionine | 232 | mg | 22.1% | 124% |
| Phenylalanine | 462 | mg | 26.4% | 138% |
| Threonine | 229 | mg | 21.8% | 113% |
| Tryptophan | 71 | mg | 25.4% | 132% |
| Valine limiting | 282 | mg | 15.5% | 87% |
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Values per 100 g
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Recipe
See full recipeIngredients
- Round dumpling wrappers 24 pieces
- Raw prawns, peeled and chopped 200 g
- Ground pork 150 g
- Water chestnuts, finely diced 50 g
- Spring onions, minced 2 stalks
- Fresh ginger, grated 1 tsp
- Soy sauce 1 tbsp
- Sesame oil 1 tsp
- Shaoxing wine 1 tsp
- Cornstarch 1 tsp
- Salt 0.5 tsp
Instructions
- 1
Combine prawns, pork, water chestnuts, spring onion, ginger, soy, sesame oil, wine, cornstarch, and salt into a sticky filling.
- 2
Chill the filling for 20 minutes so it firms up and holds together.
- 3
Place a spoonful in the center of each wrapper.
- 4
Gather and pleat the edges to form open-topped siu mai or fully sealed dumplings.
- 5
Line a bamboo steamer with parchment and arrange the dumplings without touching.
- 6
Steam over rapidly boiling water for 8-10 minutes until the filling is cooked through.
- 7
Serve hot with soy sauce and chili oil for dipping.