Low Carb Pangsit (Indonesian Fried Wontons)
Experience the perfect guilt-free indulgence with Low Carb Pangsit, a creative twist on Indonesian fried wontons that swaps traditional wrappers for nutrient-rich cabbage leaves. Bursting with flavor, these crispy bites are filled with a savory mixture of ground chicken, green onions, garlic, and aromatic ginger, all tied together with a splash of soy sauce and sesame oil. Blanched cabbage leaves serve as the ideal low-carb alternative, providing a tender yet sturdy wrap for the filling. Lightly pan-fried in coconut oil until golden, these keto-friendly pangsit deliver the satisfying crunch you crave without the carb overload. Perfect as a snack or appetizer, serve these delightful bites with a low-carb dipping sauce for an authentic and healthy Indonesian-inspired treat.
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Ingredients
- 500 grams Ground chicken
- 4 stalks Green onions
- 3 cloves Garlic cloves
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Ground ginger
- 20 leaves Cabbage leaves
- 1 large Egg
- 2 tablespoons Coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Begin by finely chopping the green onions and mincing the garlic. Set them aside.
Step 2
In a large mixing bowl, combine the ground chicken, chopped green onions, minced garlic, soy sauce, sesame oil, ground ginger, salt, and black pepper. Mix the ingredients until they are well incorporated. This will be your filling.
Step 3
Beat the egg in a separate small bowl, which will be used to help seal the cabbage leaves.
Step 4
Bring a pot of water to a boil and blanch the cabbage leaves for about 30 seconds until they are pliable but not too soft. Immediately transfer them to an ice bath to stop the cooking process and then pat them dry with a clean kitchen towel.
Step 5
Take one cabbage leaf, place about a tablespoon of the filling mixture in the center, and fold the edges over the filling to create a sealed pouch. Use a small amount of beaten egg to secure the edges if necessary. Repeat this process with the remaining leaves and filling.
Step 6
In a large frying pan, heat the coconut oil over medium-high heat.
Step 7
Once the oil is hot, gently place the pouches in the pan, seam side down. Fry the pangsit for about 3-4 minutes on each side, or until they are golden brown and the filling is cooked through.
Step 8
Remove the pangsit from the pan and let them drain on a paper towel-lined plate to remove excess oil.
Step 9
Serve the low-carb pangsit warm with your choice of low-carb dipping sauce, such as a mixture of soy sauce and chili sauce.
Nutrition Facts
| Serving size | (2484.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1685.0 |
| Total Fat 92.0g | 0% |
| Saturated Fat 38.9g | 0% |
| Polyunsaturated Fat 8.3g | |
| Cholesterol 643.6mg | 0% |
| Sodium 3108.3mg | 0% |
| Total Carbohydrate 115.5g | 0% |
| Dietary Fiber 46.4g | 0% |
| Total Sugars 57.8g | |
| Protein 131.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 987.4mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 6567.1mg | 0% |
Source of Calories