Sugar-Free Pangsit Kuah
Indulge in the comforting warmth of **Sugar-Free Pangsit Kuah**, a delightful take on traditional Indonesian dumpling soup. This wholesome, sugar-free recipe features tender chicken and shrimp-filled wontons simmered in an aromatic broth infused with fresh ginger. The addition of vibrant bok choy and julienned carrots adds a nutritious, colorful touch, making it both satisfying and visually appealing. Light soy sauce and sesame oil enhance the delicate flavors, while the absence of added sugar ensures it’s a healthier choice. Perfect as a light dinner or an appetizer, this low-sodium, protein-packed dish will impress your palate while supporting mindful eating. Serve it piping hot and garnished with fresh green onions for a perfect bowl of comfort food.
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Recipe Information
Ingredients
- 250 grams Chicken breast, boneless and skinless
- 100 grams Shrimp, peeled and deveined
- 1 large Egg white
- 2 tablespoons Soy sauce, light
- 1 teaspoon Sesame oil
- 2 tablespoons Green onions, chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon White pepper
- 1 teaspoon Salt
- 24 sheets Wonton wrappers
- 1 liter Chicken broth, low-sodium
- 1 cup Bok choy, sliced
- 1 medium Carrot, julienned
- 4 slices Ginger, sliced
Instructions
Begin by preparing the dumpling filling. In a food processor, combine the chicken breast, shrimp, egg white, 1 tablespoon of soy sauce, sesame oil, chopped green onions, minced garlic, white pepper, and salt. Blend until smooth and well combined.
Lay out the wonton wrappers on a clean surface. Place about 1 teaspoon of filling in the center of each wrapper. Moisten the edges with a little water and fold to seal, pressing gently to remove any air bubbles.
In a large pot, bring the chicken broth to a simmer over medium heat. Add the ginger slices and let it infuse the broth for about 5 minutes.
Carefully add the dumplings to the simmering broth, one by one, to prevent sticking. Cook for about 5-7 minutes until the dumplings float to the top and are cooked through.
Add bok choy and julienned carrot to the broth. Simmer for another 3 minutes until the vegetables are tender.
Remove the ginger slices from the broth. Adjust the seasoning by adding the remaining 1 tablespoon of soy sauce if needed.
Serve the sugar-free Pangsit Kuah hot, garnished with additional chopped green onions if desired.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 461 mg | 10% | |
*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.
