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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 470
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 21 g
- Cholesterol
- 22 mg
- Sodium
- 1796 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 470
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 21 g
- Cholesterol
- 22 mg
- Sodium
- 1796 mg
Ingredients
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.
