Pork and Vegetable Dumplings
Packaged product Meals and Dishes Siwin
Pork and Vegetable Dumplings contains 176 kcal per 100 g. A serving, 4 dumplings, 91 g (91 g) provides about 160 kcal.
Roughly 40% of its calories come from fat, with 32% from protein and 28% from carbohydrates (estimated with general energy factors).
That is close to the median for meals and dishes on FoodFactly (187 kcal per 100 g).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 176 kcal | |
| Total fat L | 9.8 g | 13% |
| Saturated fat L | 3.3 g | 16% |
| Cholesterol L | 16.5 mg | 5% |
| Sodium L | 424 mg | 18% |
| Total carbohydrates L | 15.2 g | 6% |
| Dietary fiber L | 1.1 g | 4% |
| Total sugars L | 1.1 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 17.4 g | 35% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 0 mg | 0% |
| Vitamin E L | 0 mg | 0% |
| Vitamin K L | 0 µg | 0% |
| Choline L | 0 mg | 0% |
| Calcium L | 22 mg | 2% |
| Iron L | 1.6 mg | 9% |
| Magnesium L | 0 mg | 0% |
| Phosphorus L | 0 mg | 0% |
| Potassium L | 192 mg | 4% |
| Zinc L | 0 mg | 0% |
| Copper L | 0 mg | 0% |
| Manganese L | 0 mg | 0% |
| Selenium L | 0 µg | 0% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 32%
- Carbohydrates 28%
- Fat 40%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein17.4 gin the top quarter of meals and dishes (median 8.1 g)
- Fiber1.1 gin the lowest quarter of meals and dishes (median 1.3 g)
- Sugars1.1 gbelow the median for meals and dishes (median 1.6 g)
- Fat9.8 gin the top quarter of meals and dishes (median 5.9 g)
- Saturated fat3.3 gin the top quarter of meals and dishes (median 1.8 g)
- Sodium424 mgabove the median for meals and dishes (median 424 mg)
- Protein per 100 kcal9.9 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Sugars and starch (1)
| Starch L | 0 g |
|---|
Other components (1)
| Caffeine L | 0 mg |
|---|
Product details
Ingredients
Filling: Pork, Cabbage, Suichoy, Water, Onion, Soy sauce (water, soybeans, wheat, salt), Yeast extract, Sesame oil, Sugar, Salt, Spices, Onion powder. Wapper: Wheat flour, Water, Canola oil, Salt, Sugar. Contains: Wheat, Soy, Sesame. Ingrédients. Garniture: Porc, Chou, Suichoy, Eau, Oignon, Sauce soja (eau, fèves de soja, blé, sel), Extrait de levure, Huiles de sésame, Sucre, Sel, Épices, Poudre d'oignon. Enveloppe : Farine de blé, Eau, Huile de canola, Sel, Sucre. Contient : Blé, Soja, Sésame. Nutritic Valeur Per 4 dum pour 4 que Calories Fat/Lipide Saturated +Trans/ Carbohyd Fibre / F Sugars Protein/ Cholester Sodium 4 Potassium Calcium 2 Iron/Fer *5% or less is *5% ou moin COOKING INSTRUCTIONS / INSTRUCTIONS DE Ensure internal temperature reaches 74 °C (165 °F)./S'assurer que la température interne atteint 74 °C (165 °F). A A) TRADITIONAL METHOD (RECOMMENDED)/METHODE TRADITION 1. Heat a non-stick pan over medium-high heat. Add 2 tsp. (10 ml) cooking oil in a non-stick pan 2. Add 1/2 cup (125 ml) of cold water. Cover pan and let steam for 3 minutes, remove cover and 3. Reduce heat to medium and cook until one side is brown (crisp). Serve with your favourite dipp 1. Chauffer une poêle antiadhésive à feu moyen-élevé. Ajouter 2 c. à the (10 ml) d'huile de cuisson quenelles congelés en une seule couche. 2. Ajouter 1/2 tasse (125 ml) d'eau froide. Couvrir et cuire à la vapeur pendant 3 minutes, retirer le 3. Réduire à feu moyen et cuire jusqu'à ce qu'un coté soit doré (croustillant). Servir avec votre sau 1. Use a medium size pot and add: 4 cups water, 2 cups of broth-chicken (recommended) or he B) SOUP/SOUPE sesame oil, 1/2 cup of chopped carrots or favorite vegetable, bring to boil. 2. Add dumplings and return to boiling for 3 minutes, stir occasionally to prevent sticking 3. Add 2 tsp. (10g) chopped green onion and 1 tsp. (5g) chopped cilantro, ready to serve. venne et ajouter: 4 tasses d'eau, 2 tasses de bouillon de poure thé d'huile de sésame. 1/2 tasse de carottes ou de cet mite inutes. pandre hacher and
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: OnionYeastSugarSaltRapeseed (canola) oil
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Pork and Vegetable Dumplings?
100 g of Pork and Vegetable Dumplings has 176 kcal. Serving, 4 dumplings, 91 g (91 g): about 160 kcal.
Is Pork and Vegetable Dumplings high in protein?
Pork and Vegetable Dumplings contains 17.4 g of protein per 100 g (35% of the 50 g Daily Value), or 15.8 g in serving, 4 dumplings, 91 g (91 g). About 32% of its calories come from protein. Compared with other meals and dishes, that is among the highest quarter (median 8.1 g).
How many carbs are in Pork and Vegetable Dumplings?
Pork and Vegetable Dumplings has 15.2 g of total carbohydrates per 100 g, including 1.1 g of fiber and 1.1 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Pork and Vegetable Dumplings?
Pork and Vegetable Dumplings contains 9.8 g of fat per 100 g, of which 3.3 g is saturated (16% of the Daily Value).
How much sodium is in Pork and Vegetable Dumplings?
100 g contains 424 mg of sodium, 18% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated July 14, 2026. FoodFactly last checked it on November 7, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0858782001827. License: ODbL 1.0 (Open Food Facts). Source record dated July 14, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.