Home / Recipes / Gluten Free / Low Carb Wonton Soup
Low Carb Wonton Soup
How to Make It
Step 1
Place the cabbage leaves in a large saucepan. Cover with water and bring to a gentle boil. Reduce to a simmer and cook for 3-4 minutes until just tender. Drain completely and set aside to steam dry.
Step 2
Add the ground pork, chili flakes, garlic powder, ground ginger, 1 teaspoon of sesame oil and two teaspoons of tamari sauce to a food processor. Blend well to combine until smooth. Please feel free to adjust the level of spice and seasonings to suit your personal taste.
Step 3
Take each cooked cabbage leaf and carefully cut out the tough center stem. Slice each cooked cabbage leave in half. Arrange the prepared leaves across a clean work surface.
Step 4
Divide the pork mixture into 8 even portions. Roll each portion into a ball with your hands. Place each ball of pork mixture in the center of a cabbage leave.
Step 5
Carefully wrap the pork balls tightly in the cabbage leaves. Tuck the leaves firmly underneath so that they are completely covered in the cabbage. The cabbage should easily adhere to the pork mixture.
Step 6
Heat a tablespoon of dark sesame oil in a large skillet over a medium/high heat. Carefully transfer the wrapped pork balls to the skillet, seam side down. Pan fry for a few minutes to seal the leaves. Turn and cook on the other side for a few minutes more until lightly golden all over.
Step 7
While the wontons are cooking, thinly slice the garlic and ginger and roughly chop the scallions. Add to a large saucepan/ Dutch oven. Add the stock and bring up to a boil. Reduce to a simmer and cook for 2-3 minutes to infuse the broth.
Step 8
Carefully add the sealed pork wontons to the simmering broth. Simmer for a further 6-8 minutes or until the pork is completely cooked through and piping hot in the center. Add a half tablespoon of tamari sauce to the soup and stir through. Serve hot.
Ingredients
- Ground Pork – 9 ounce
- Savoy Cabbage Leaf – 4 Leaves
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – 3 cup
- Scallions – 2 large
- Tamari Sauce – 2 teaspoon
- Sesame Oil – 1 tablespoon
- Garlic – 1 clove
- Toasted Sesame Oil by Sainsbury’s – 1 teaspoon
- Hot Chili Pepper, Dried, Without Seeds – ½ teaspoon
- Ginger Root, Raw – ½ slice – 1″ diameter
- Tamari Sauce – 2 teaspoon
- Ginger, Ground – ½ teaspoon
- Garlic Powder – ¼ teaspoon
