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Wonton Soup
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1.2 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
chicken stock
gluten-free
(?)
Has gluten from:
soy sauce (regular)
wonton wrap (Nasoya)
chicken stock
kid friendly
has meat
(?)
Has meat from:
ground pork (4% fat)
chicken stock
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
ground pork (4% fat)
vegetarian
(?)
Not vegetarian due to:
ground pork (4% fat)
pescetarian
paleo
(?)
Not paleo due to:
sesame oil
wonton wrap (Nasoya)
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 108% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 49.7% of RDA
• Carbs: 16.3% of RDA
• Fat (total lipid): 30.9% of RDA
• Fiber: 4.4% of RDA
• Fructose: 0.0% of RDA
• Protein: 24.0% of RDA
• Sodium: 108% of RDA
• Sugar: 22.3% of RDA
• Vitamin A (IU): 19.9% of RDA
• Vitamin B6: 30.2% of RDA
• Vitamin C: 8.4% of RDA
• Iron: 0.0% of RDA
• Magnesium: 8.3% of RDA
• Manganese: 1.1% of RDA
• Niacin: 56.4% of RDA
• Potassium: 16.8% of RDA
• Zinc: 10.6% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
10
ounces, weight
or similar green vegetable.
 
1
cup
 
3 1/2
tbsp
2 1/2 tbsp for filling, 1 tbsp for soup.
 
1
tbsp
1/2
tsp
 
1
tbsp
 
32
whole
8 wraps / serving.
 
6
cups
 
1
whole
 
1
pinch
 
 
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PREPARATION
MAKING THE FILLING
1.
Bring a large pot of water to a boil and blanch the vegetables just until wilted. Drain and rinse in cold water.
2.
Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). In a medium bowl, add the finely chopped vegetables, ground pork, sesame oil, white pepper, soy sauce, salt, and wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
3.
Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
4.
Hold the bottom two corners of the little rectangle you just made and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it! Keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
5.
MAKING THE SOUP.
6.
Heat your chicken stock to a simmer and add sesame oil , white pepper, and salt.
7.
Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. They’re done when they float. Take care not to overcook them. Remove the wontons with a slotted spoon and put them in bowls.
8.
Pour the soup over the wontons and garnish with scallions.
NOTES, TIPS, TRICKS, HINTS, ETC:
Wontons can also be frozen for use later. Lay them out on a baking sheet lined with parchment paper and put the baking sheet in the freezer. Once they're frozen, transfer them into a ziplock bag and freeze for up to two months.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and gluten-free chicken stock for chicken stock.
2.
Make it Dairy Free!
 
A dairy-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Soy Free!
 
A soy-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
4.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and gluten-free chicken stock for chicken stock.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 994
Protein 27.0 g
Carbohydrates 44.8 g
Iron 0 mg
Fiber 1.23 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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