Low Sodium Wantan
Savor the delicate flavors of this Low Sodium Wantan recipe, a healthier twist on the classic comfort food. Perfect for those mindful of their salt intake, these homemade wontons are filled with a fragrant mixture of ground chicken or turkey, green onions, garlic, ginger, and a touch of low sodium soy sauce and sesame oil. Served in a steaming broth of unsalted chicken stock, water, and fresh vegetables like spinach or bok choy and julienned carrots, this dish is as nourishing as it is delicious. With an easy-to-follow preparation process, you'll have light, flavorful wontons floating in a rich, satisfying soup in under 45 minutes. Ideal for a cozy family dinner or a quick lunchtime treat, this low sodium recipe balances taste and wellness beautifully.
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Recipe Information
Ingredients
- 200 grams Ground chicken or turkey
- 24 pieces Wonton wrappers
- 2 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 4 cups Unsalted chicken broth
- 2 cups Water
- 1 cup Baby spinach or bok choy
- 1 small Carrot, julienned
- 0.25 teaspoon Black pepper, ground
- 1 teaspoon Cornstarch
- 2 teaspoons Water (for cornstarch slurry)
Instructions
In a mixing bowl, combine the ground chicken or turkey, green onions, garlic, ginger, low sodium soy sauce, sesame oil, and black pepper. Mix thoroughly until well combined.
To make the wontons, place 1 teaspoon of the filling in the center of a wonton wrapper. Lightly brush the edges with water and fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal.
Optional: Bring the two bottom corners of the triangle together and press to form a boat-like shape for a traditional wonton design.
Repeat with the remaining fillings and wrappers until all wontons are assembled.
In a large pot, bring the unsalted chicken broth and 2 cups of water to a gentle boil.
Add the julienned carrots and cook for 2 minutes.
Carefully add the wontons, a few at a time, to the boiling broth. Cook for 4-5 minutes or until they float to the surface and the filling is cooked through.
Add the baby spinach or bok choy to the pot and let it wilt for about 1 minute.
To thicken the broth slightly, mix the cornstarch with 2 teaspoons of water to create a slurry. Slowly stir it into the broth, simmering for another minute until the broth thickens slightly.
Taste and adjust seasonings, adding more black pepper if desired, but avoiding additional salt to keep the recipe low sodium.
Ladle the broth and wontons into serving bowls and serve warm.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1726 mg | 75% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.9 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1519 mg | 32% | |
*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.
