Low Sodium Wantan

Delight in the comforting, heart-healthy flavors of this Low Sodium Wontan recipe, a lighter twist on a beloved classic. Perfect for those seeking to reduce sodium without sacrificing taste, these tender wontons are stuffed with a flavorful blend of ground chicken or turkey, fresh green onions, garlic, and ginger, seasoned with a touch of low sodium soy sauce and sesame oil. Served in a fragrant broth of unsalted chicken stock, carrots, and leafy greens like baby spinach or bok choy, this dish strikes the perfect balance between wholesome and indulgent. Ready in under an hour, it's a warming, nutrient-packed option for lunch or dinner, offering the authentic taste of wontan soup with a health-conscious approach. Serve as is, or pair with a simple side for an unforgettable meal!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Ground chicken or turkey
• 24 pieces Wonton wrappers
• 2 stalks Green onions, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 tablespoon Low sodium soy sauce
• 1 teaspoon Sesame oil
• 4 cups Unsalted chicken broth
• 2 cups Water
• 1 cup Baby spinach or bok choy
• 1 small Carrot, julienned
• 0.25 teaspoon Black pepper, ground
• 1 teaspoon Cornstarch
• 2 teaspoons Water (for cornstarch slurry)

Directions

Step 1

In a mixing bowl, combine the ground chicken or turkey, green onions, garlic, ginger, low sodium soy sauce, sesame oil, and black pepper. Mix thoroughly until well combined.

Step 2

To make the wontons, place 1 teaspoon of the filling in the center of a wonton wrapper. Lightly brush the edges with water and fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal.

Step 3

Optional: Bring the two bottom corners of the triangle together and press to form a boat-like shape for a traditional wonton design.

Step 4

Repeat with the remaining fillings and wrappers until all wontons are assembled.

Step 5

In a large pot, bring the unsalted chicken broth and 2 cups of water to a gentle boil.

Step 6

Add the julienned carrots and cook for 2 minutes.

Step 7

Carefully add the wontons, a few at a time, to the boiling broth. Cook for 4-5 minutes or until they float to the surface and the filling is cooked through.

Step 8

Add the baby spinach or bok choy to the pot and let it wilt for about 1 minute.

Step 9

To thicken the broth slightly, mix the cornstarch with 2 teaspoons of water to create a slurry. Slowly stir it into the broth, simmering for another minute until the broth thickens slightly.

Step 10

Taste and adjust seasonings, adding more black pepper if desired, but avoiding additional salt to keep the recipe low sodium.

Step 11

Ladle the broth and wontons into serving bowls and serve warm.

Nutrition Facts

Serving size	(2071.7g)

Amount per serving	% Daily Value*
Calories	1030.9

Total Fat 35.7g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 170mg	0%
Sodium 1725.9mg	0%
Total Carbohydrate 108.8g	0%
Dietary Fiber 6.8g	0%
Total Sugars 4.9g
Protein 66.7g	0%

Vitamin D 0IU	0%
Calcium 291.2mg	0%
Iron 11.2mg	0%
Potassium 1519.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 26.1%

Carbs: 42.5%