Dumplings: calorie content per 100 g, proteins, fats, carbohydrates

Elena Joy wrote: but the calorie content of 100 grams of boiled food will be lower due to the absorbed water.

Natalya wrote: would it be correct to write the calorie content as 200 grams?

AmyFarrahFowler, You will cook them and the calorie content will decrease (raw meat has a calorie content of 320+ kcal, when heat treated, the calorie content decreases by about 100 kk, the same with dough). If you do not take into account the “detailed” heat treatment, then during cooking the dumplings will absorb a small amount of water (one finished dumpling is almost half as heavy as a raw one), which will “dilute” their calorie content.

I get (according to the recipe) raw dumplings - 272kk, ready-made 164kk. for 100g

The answer to this question can be divided into three parts, i.e. Let's take a closer look at dumplings of different sizes.

First, let's deal with small dumplings, which are called children's dumplings. One such frozen dumpling weighs approximately 6 grams.

The calculation gives the following indicators:

100 grams of children's dumplings is approximately 17 pieces;

200 grams of children's dumplings is approximately 33 pieces.

The following dumplings are classic ones, which are produced by most manufacturers. The weight of this dumpling is 12 grams.

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Calculation for classic dumplings:

100 grams of classic dumplings is about 8 pieces;

200 grams of classic dumplings is approximately 17 pieces.

The third dumplings are the Ural ones, they have the heaviest weight. One Ural frozen dumpling weighs 25 grams.

Calculation for Ural dumplings:

100 grams of Ural dumplings is about 4 pieces;

200 grams of Ural dumplings is almost 8 pieces.

How many dumplings are in 100, 200, 300... grams

Table 1. Number of dumplings depending on serving weight

* The average weight of 1 dumpling is 12.5 g.

In practice, the variation in the weight of raw dumplings is quite large. And after cooking, this difference increases even more depending on the method of preparation, the type of filling and the characteristics of its interaction with water and other products used in cooking.

Dumplings GOST: technical requirements

The main requirement for dough products is compliance with the cooking recipe. This was the case in GOST Pelmeni of the USSR and this is how it remains in the current document. Following technology is the key to successfully passing quality control for products.

Semi-finished meat products are classified according to the amount of filling inside. For example, category A dumplings contain the most meat. The further the letter is towards the end of the alphabet, the less filling the manufacturer put in. If there are category B dumplings on a store shelf, then they contain 60–80% meat filler.

Nutritional value and calorie content of dumplings per 100 g

Table 2. KBJU of dumplings in one serving, i.e. in 100 grams*

* Data translated for the most common recipe for dumplings “At home”, the filling for which consists of mixed minced meat, the dough contains a chicken egg, and is served with butter.

In one form or another, dumplings are included in the national cuisines of many nations.

In India, this dish is called modak (the base is rice dough, the filling is a mixture of coconut pulp, palm sugar, nuts and cardamom). In Korea - kimchi mandu (minced pork and beef with onions, ginger, tofu and spicy Chinese cabbage).

In the Czech Republic - dumplings (dumplings with fruit). In Italy - ravioli (made from a variety of ingredients, from vegetables to meat).

Which nation was the first to invent the principle of preparing this dish, which is widespread today, is not known with certainty, but the first mentions of something similar to it are found in the works of Plato, who described food in the form of pieces of meat wrapped in noodles.

Dumplings are a popular and tasty dish consisting of meatballs rolled in dough. Now they can be found in every store in the form of frozen semi-finished products, as well as ready-made dishes. The question of how much dumplings cost can have different solutions:

• The simplest options: 80-150 rubles per kilogram ;
• Dishes in the mid-price range: 150-300 RUR/kg ;
• High quality: 300-600 RUR/kg ;
• With fish filling: 400-600 r/kg ;
• Average cost of a pack of 1 kilogram: 250-400 rubles ;
• Half a kilo packs: 140-230 rubles;
• Fee for hand-made dumplings: 38-45 rubles/kg.

Dumplings: calorie content per 100 grams - 276.9 Kcal. Proteins, fats, carbohydrates, chemical composition

The energy value (calorie content) of Dumplings is 276.9 Kcal
per 100 grams of product (edible part).
The ratio of proteins, fats and carbohydrates: Property Value

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Property Value % of normal

Micro- and macroelements in Pelmeni

Dumplings contain the following elements: Mono- and disaccharides, PUFAs - Polyunsaturated fatty acids, Cholesterol, Ash, Starch, Water, Organic acids, Dietary fiber, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Silicon, Aluminum, Titanium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Rubidium, Selenium, Tin, Zinc, Iron, Chlorine.

Micro and macro element Meaning

Vitamins in Dumplings

Dumplings contain the following vitamins: Mono- and disaccharides, PUFAs - Polyunsaturated fatty acids, Cholesterol, Ash, Starch, Water, Organic acids, Dietary fiber, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Silicon, Aluminum, Titanium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Rubidium, Selenium, Tin, Zinc, Iron, Chlorine.

Vitamin Value

by HyperComments

Calorie content and chemical composition of other products

Product Kcal Proteins, g Fats, g Carbon, g

Source: https://BonFit.ru/kalorii/vtorye-blyuda/pelmeni/kalorii-pelmeni/

Ingredients and their impact on price

The main and most expensive part of such a product is the filling, which can be as follows:

• Soy meat. The simplest and cheapest solution. The dumplings they created are sold for 100 rubles per kilogram . It contains a minimal amount of nutrients and creatine;
• Mixtures. They are obtained by mixing real meat and soy. The cost of a 1 kg pack can increase to 200-250 rubles . The beneficial properties here will be much better compared to the first option;
• Real meat. The most expensive option, the price per kg is 350-450 rubles . In this case, the dish contains all the beneficial properties and, even despite freezing, will retain them for a long time.

Additionally, it is worth considering options when different types of meat can be used:

• Pork. A common type of meat used for making homemade dumplings and packs for sale. The price per kg of creations from this type of meat is set at 200-250 rubles/kg;
• Beef. It is much less common and you will have to pay about 350-400 rubles per kg for it;
• Fish. A rare but popular option, the price of which is 450-600 rubles per kg, depending on the type of fish used.

The dough can also be different, but its type has little effect on the cost. As a rule, the most expensive options are made from premium flour, while cheaper ones are made from the first and second ingredients. The difference will be 5% if you take the most expensive option.

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How to reduce calories?

• Season the dumplings with vinegar and spices (such dressings stimulate the production of gastric juice, which has a beneficial effect on digestion);
• supplement the portion with herbs and vegetables (choosing low-calorie vegetables and greens as a supplement, the fiber contained in them activates digestive processes);
• give preference to light types of dumplings, such as chicken, rabbit or fish;
• do not exceed the permissible norm for consumption, because for those losing weight, a portion of 200 g will already be large;
• Do not use heavy dressings such as mayonnaise, ketchup;
• Since the energy value of the dish is high, try to reschedule its intake until the first half of the day so as not to complicate the digestive process before going to bed.

The materials posted on this page are informational in nature and intended for educational purposes. Site visitors should not use them as medical advice. Determining the diagnosis and choosing a treatment method remains the exclusive prerogative of your attending physician.

The benefits and harms of dumplings

Of course, this is a dish that many people liked. But few people think about whether such food is beneficial or harmful?

As you might guess, the calorie content of a dish is related not only to the filling, but also depends on the dough, more precisely the type and quality of flour and other ingredients that make up the recipe.

If you sculpt yourself, you can be confident in the quality of the ingredients used. When buying dumplings in a store, you can only rely on the responsibility and integrity of the manufacturer (which often entails an increase in the cost of the product).

Meat is a storehouse of protein, which the human body needs to build muscle tissue. By consuming pork as a filling, a person receives lysine, which has a strengthening effect on bone tissue.

Beef and veal are rich in all kinds of micro- and macroelements, as well as vitamins of groups A, B, C, PP, B12, etc.

Despite the beneficial ingredients contained in dumplings, eating them is contraindicated for obese people. Even for a healthy person, frequent consumption of this dish can “bring” a few extra centimeters to the waist, so you should not overuse it.

Also, doctors do not recommend eating processed foods for people who have gallbladder disease, kidney failure, problems with the pancreas, heart and cardiovascular system.

Calorie content of store-bought and homemade dumplings

The calorie content of 100 grams of dumplings ranges from 200 to 400 kcal. The weight of a standard portion is about 200 g. It turns out that in one meal a person receives about 500-800 kcal. If you lead a sedentary lifestyle, then a serving of such a product in its nutritional value will be ½ the daily requirement.

When purchasing a product in a store, you don’t have to worry about calculating calorie content, since the proteins, fats and carbohydrates it contains, as well as calories, are indicated by the manufacturer on the packaging. Despite the fact that during cooking the product noticeably increases in size, the energy value does not change.

There is an opinion that preparing a product with your own hands in a home kitchen allows you to reduce the nutritional value, but, often, homemade dumplings turn out to be even more “heavy” for the body. When preparing a dish at home, you can choose meat of different fat content, beat more eggs into the dough, etc. Of course, such manipulations will make it richer and tastier, but the calorie content will also increase.

But, lovers of such food do not need to immediately exclude it from their diet; they just need to approach the choice of filling thoughtfully.

"Heavy" fillings

There is a list of toppings that are best not to use if a person plans to lose weight.

How to make dumplings by hand

It’s quite difficult to describe the process, but first of all you need to roll out the dough. Don’t roll it all out at once, but take ¼ of it. You should get a cake 2-3 mm thick.

Next, cut out the circles, for which I use a fairly large glass.

Place minced meat on the cut out circles (about 1 level teaspoon). But it all depends on the size of the circles. Try making one dumpling first and if it turns out without voids and does not burst, the dose of minced meat is normal.

More recipes on our website: Pork with pineapples in Chinese: step-by-step recipe with photos

To make a dumpling, you need to fold the dough in half (minced meat inside), mold the edges first, and then the ends. That's it, the dumplings are ready.

All that remains is to turn on an interesting movie and continue sculpting. This is a good thing, but rather “boring”. To make the process go faster, you can use a “lazy” dumpling maker.