Servings: 4 servings
Calories: 164kcal
Ingredients
- 200 g ground pork
- 100 g raw shrimp peeled and finely chopped
- 1 tsp fresh ginger grated
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp glucomannan powder
- 8 large napa cabbage leaves blanched and patted dry
- 5 cups chicken broth
- 1 tsp soy sauce for the broth
- 2 scallions sliced
Instructions
- Combine pork, shrimp, ginger, sesame oil, soy sauce, and glucomannan powder in a bowl. Mix until sticky.
- Trim the thick rib from each cabbage leaf. Place a spoonful of filling in the center and fold into a small parcel, similar to a wonton shape.
- Bring the chicken broth to a simmer and season with soy sauce.
- Gently drop the wonton parcels into the simmering broth. Cook 8-10 minutes until the filling is cooked through.
- Ladle into bowls with plenty of broth and scatter with scallions.
Notes
Chef's Tip: Blanch the cabbage leaves just until pliable, not fully soft, so they hold their shape as a wrapper. Keto Swaps: blanched napa cabbage replaces the wheat wonton wrapper, keeping the same dumpling-in-broth experience at a fraction of the carbs.
Nutrition
Calories: 164kcal | Protein: 18g | Fat: 7g | Fiber: 2g
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About This Dish
Wonton soup is comfort food in its purest form — delicate pork and shrimp parcels floating in a clear, aromatic broth.
Blanched napa cabbage replaces the wheat wrapper here, keeping the same dumpling-in-broth experience at a fraction of the carbs.