I've been looking up Chinese dumplings to try to figure out the nutrition, but being the ones I had for lunch were homemade, I can't really be sure how they were made. In fact, these were my first Chinese dumplings ever.
They were some sort of pork and had chives in them. They were soft (steamed, maybe?) and then you could see they must have been pan fried to finish them off with a little golden color on one side.
Could someone enlighten me on the Chinese dumplings and how you feel about their calories, sodium, or just overal choice...well, not my choice, but they were a gift from someone surprising us at work.
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