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Ingredients
- 6 cups reduced-sodium chicken broth
- 1 cup shredded cabbage
- 1/2 cup shredded or diced cooked pork
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 16 wonton wrappers
- 1/4 cup chopped scallions
Directions
- Place broth and cabbage in a large saucepan and set pan over medium-high heat. Bring to a simmer.
- Meanwhile, in a food processor, combine pork, soy sauce and sesame oil. Pulse 3 or 4 times until the pork is finely minced but not a paste.
- Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper, to within 1/4-inch of the edges (about 1 teaspoon per wrapper). Wet your fingers with water and pull up corners of the wontons to create individual "purses". Pinch the edges together (with wet fingers) to seal.
- Place stuffed wontons in simmering broth. Cook 5 minutes, until wontons are tender and translucent. Remove from heat and stir in scallions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 533g | |
| Recipe makes 4 servings | |
| Calories 470 | |
| Calories from Fat 64 | 14% |
| Total Fat 7.2g | 9% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 1532mg | 64% |
| Potassium 535mg | 15% |
| Total Carbs 77.09g | 21% |
| Dietary Fiber 4.3g | 14% |
| Sugars 0.66g | 0% |
| Protein 21.66g | 35% |
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