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Wonton-Style Soup with Cabbage Wrappers

Wonton-Style Soup with Cabbage Wrappers

Delicate pork and shrimp wontons, wrapped in blanched cabbage instead of wheat skins, floating in a light aromatic broth.
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Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Chinese
Keyword: Broth, Cantonese, Dumpling
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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