Low Sodium Pork Wontons
Delight your taste buds with these flavorful low sodium pork wontons, a healthier twist on the classic Asian favorite. Packed with a savory filling of ground pork, vibrant shredded cabbage and carrots, aromatic ginger and garlic, and the umami of low sodium soy sauce, these wontons are perfect for those watching their sodium intake without sacrificing flavor. Wrapped in tender wonton skins and cooked to perfection, they are quick and easy to prepare with a simple cornstarch slurry for sealing. Ideal for a cozy appetizer or light meal, serve these delicate dumplings hot with a side of low sodium soy dipping sauce for the perfect finishing touch. Ready in just 40 minutes, this recipe is a home-cooked delight that’s family-friendly, healthy, and irresistibly delicious.
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Recipe Information
Ingredients
- 300 grams Ground pork
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Unsalted chicken stock
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Green onions, finely chopped
- 30 sheets Wonton wrappers
- 2 tablespoons Cornstarch
- 0.25 cup Water
- 0.5 cup Cabbage, finely shredded
- 0.25 teaspoon White pepper
- 0.25 cup Carrot, finely shredded
Instructions
In a large mixing bowl, combine the ground pork, low sodium soy sauce, sesame oil, unsalted chicken stock, minced garlic, grated ginger, green onions, shredded cabbage, shredded carrot, and white pepper.
In a small bowl, mix cornstarch with water to create a cornstarch slurry. This will be used to seal the wontons.
Place one wonton wrapper on a clean surface. Spoon about 1 teaspoon of the pork mixture onto the center of each wrapper.
Using your finger or a small brush, apply a small amount of the cornstarch slurry along the edges of the wonton wrapper.
Fold the wrapper in half to form a triangle, pressing the edges to seal. You can further fold the ends to create a traditional wonton shape, ensuring the filling is secured.
Repeat the process until all the filling is used.
For cooking the wontons, bring a large pot of water to a gentle boil. Carefully add the wontons to the boiling water, cooking them in batches to avoid overcrowding.
Cook the wontons for about 4-5 minutes or until they float to the top and the pork filling is cooked through.
Use a slotted spoon to transfer the cooked wontons to a serving plate.
Serve the wontons hot, with a side of low sodium soy dipping sauce if desired.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 7.9 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
