Pork-Stuffed Wontons over Napa Cabbage
This recipe combines Eastern and Western flavors in a low GI, high-energy meal.
INGREDIENTS | SERVES 4
½ cup sweet onion, finely chopped
2 cloves garlic, minced
2 ounces peanut oil
½ pound ground pork
1 ounce soy sauce
2 ounces raisins
1 ounce pine nuts, toasted
Salt and pepper, to taste
24 wonton wrappers
Nonstick spray, as needed
Double recipe Napa Cabbage with Asian Sauce (see Chapter 15)
Make the stuffing by sautéing onion and garlic in the peanut oil. When softened, mix in pork, stirring to break up lumps.
Mix in the soy sauce, raisins, pine nuts, salt, and pepper.
Divide the pork stuffing among wonton wrappers and moisten edges with a bit of water before folding into triangles. At this point, wontons can be stored in refrigerator for a day or frozen for a month.
Steam wontons in a steamer prepared with nonstick spray for 10 minutes.
Serve over cabbage.
PER SERVING: Calories: 635 | GI: Very low | Carbohydrates: 55g | Protein: 30g | Fat: 33g
Wrap It Up
Thin wonton wrappers are available at many supermarkets and all Asian markets. You can use them to make fast and easy ravioli, dumplings, or wonton soup, or you can fry the wrappers alone and top with grilled or stir-fried veggies and steak.