Heat a large
nonstick skillet over medium-high heat until hot. Add ground pork and
brown until no longer pink. Add chopped shrimp, ginger root, soy sauce
and cilantro and cook 3-5 minutes or until shrimp is no longer opaque.
Cool slightly.
Place a small amount of water in a bowl to use for
sealing wontons. Place 1 teaspoon filling in the center of each wonton
wrapper. Moisten edges with water, fold top corner of wonton wrapper over
filling and press firmly to seal.
Hold filled wonton by the tip of the triangle.
Gently wrap corners around filling, moisten with water and gently pinch
to seal. Set wontons aside on a plate and continue with remaining
wontons.
Place broth in a large pot and bring to a light
boil. Add wontons one or two at a time and cook until they float, about 1
or 2 minutes. Add green onion and cabbage for a brief moment, to wilt. Serve.
Makes 6 Servings
Serving Size: 4 wontons and 8
ounces broth
|
Nutrients per serving: |
| Calories: |
178 |
| Total fat: |
3 grams (15% of
calories) |
| Saturated fat:
|
1 gram |
| Cholesterol:
|
40 mg |
| Sodium:
|
662 mg |
| Carbohydrate:
|
21 grams (42% of
calories) |
| Protein:
|
21 grams
(43% of calories) |
| Dietary
fiber: |
1 gram |
|
Exchanges per serving*: |
| Starch/Bread |
1 |
| Lean Meat |
2 1/2 |
| Vegetable |
0 |
| Fruit |
0 |
| Non-fat Milk |
0 |
| Fat |
0 |
| Other
Carbohydrate |
0 |
*Dietary exchange information is provided for our members who are
taking advantage of our 24/5 Complete Personal Training program. Exchange
amounts below 1/2 exchange are not shown. For more information about
exchanges visit our
Dietary
Exchange page.
Low Fat
Wonton Soup