Low Carb Wonton Soup

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    28 min

  • ready time

    ready time

    48 min

Low Carb Wonton Soup

This Keto wonton soup is prepared with cabbage wrapped pork dumplings, simmered in a simple yet fragrant low carb broth. Our Keto take on wonton soup is a great alternative recipe to this popular dish, providing all the flavor - minus the carbs. This makes a warming low carb lunch option or light dinner.

How Do You Make Keto Wontons?

Traditionally wontons are prepared with a flour-based dough, making them non-Keto compliant. We have used tender savoy cabbage leaves as a low carb alternative to encase our wonton filling. The cabbage leaves are simply cooked until just tender, then folded around a filling of seasoned ground pork. The Keto wontons are then briefly pan-fried to seal the leaves and secure the filling before being simmered in an aromatic broth.

Hints and Tips

We have used ground pork as the filling for our wontons in this Keto soup recipe. If you wish, you may use a combination of shrimp and pork as this is also a popular and delicious wonton filling option. If you would like to transform this low carb soup into a heartier dinner option, you could add additional low carb vegetables to the broth or even some zero carb noodles. Bok choy or mushrooms would both work well added to the broth. Please be sure to adjust your macros to account for any changes made to the original recipe.

  • Net Carbs

    6.1 g

  • Fiber

    1.9 g

  • Total Carbs

    8.1 g

  • Protein

    39.3 g

  • Fats

    37.4 g

520 cals

Low Carb Wonton Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Ground Pork

    Ground Pork

    9 ounce

  • Savoy Cabbage Leaf

    Savoy Cabbage Leaf

    4 Leaves

  • Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can

    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can

    3 cup

  • Scallions


    2 large

  • Tamari Sauce

    Tamari Sauce

    2 teaspoon

  • Sesame Oil

    Sesame Oil

    1 tablespoon

  • Garlic


    1 clove

  • Toasted Sesame Oil by Sainsbury's

    Toasted Sesame Oil by Sainsbury's

    1 teaspoon

  • Hot Chili Pepper, Dried, Without Seeds

    Hot Chili Pepper, Dried, Without Seeds

    ½ teaspoon

  • Ginger Root, Raw

    Ginger Root, Raw

    ½ slice - 1" diameter

  • Tamari Sauce

    Tamari Sauce

    2 teaspoon

  • Ginger, Ground

    Ginger, Ground

    ½ teaspoon

  • Garlic Powder

    Garlic Powder

    ¼ teaspoon

Recipe Steps

steps 8

48 min

  • Step 1

    Place the cabbage leaves in a large saucepan. Cover with water and bring to a gentle boil. Reduce to a simmer and cook for 3-4 minutes until just tender. Drain completely and set aside to steam dry.
    Step 1
  • Step 2

    Add the ground pork, chili flakes, garlic powder, ground ginger, 1 teaspoon of sesame oil and two teaspoons of tamari sauce to a food processor. Blend well to combine until smooth. Please feel free to adjust the level of spice and seasonings to suit your personal taste.
    Step 2
  • Step 3

    Take each cooked cabbage leaf and carefully cut out the tough center stem. Slice each cooked cabbage leave in half. Arrange the prepared leaves across a clean work surface.
    Step 3
  • Step 4

    Divide the pork mixture into 8 even portions. Roll each portion into a ball with your hands. Place each ball of pork mixture in the center of a cabbage leave.
    Step 4
  • Step 5

    Carefully wrap the pork balls tightly in the cabbage leaves. Tuck the leaves firmly underneath so that they are completely covered in the cabbage. The cabbage should easily adhere to the pork mixture.
    Step 5
  • Step 6

    Heat a tablespoon of dark sesame oil in a large skillet over a medium/high heat. Carefully transfer the wrapped pork balls to the skillet, seam side down. Pan fry for a few minutes to seal the leaves. Turn and cook on the other side for a few minutes more until lightly golden all over.
    Step 6
  • Step 7

    While the wontons are cooking, thinly slice the garlic and ginger and roughly chop the scallions. Add to a large saucepan/ Dutch oven. Add the stock and bring up to a boil. Reduce to a simmer and cook for 2-3 minutes to infuse the broth.
    Step 7
  • Step 8

    Carefully add the sealed pork wontons to the simmering broth. Simmer for a further 6-8 minutes or until the pork is completely cooked through and piping hot in the center. Add a half tablespoon of tamari sauce to the soup and stir through. Serve hot.
    Step 8

Comments 3

  • StellarMacadamia964013

    StellarMacadamia964013 2 years ago

    I used this recipe for ‘inspiration”, Meaning I changed it up quite a bit… I like my food a little more savory and spicy… And I’m usually annoyed by people who submit ratings and tell you all the changes they made! so I’m not going to do that. The only thing I will say is keto is keto but I am not going to consume 565 cal at one meal just because it calls for pork! So easy to change up with ground turkey or chicken sausage. I would recommend starting exactly as this recipe is written and add your own touches! One trick I learned to easily access the best leaves of the cabbage… Was to cut around the stem deeply… Pull off about a fourth of the big outer leaves… Use them for cabbage soup or something else! And then immerse what is left of the head in boiling water for a few minutes… And those prime inner leaves will come right off as beautiful little cups! And there will be plenty! I will also add making these for me was a lot of work! But they turned out delicious enough That I will probably make them again the head of cabbage is probably enough to make two batches of the filling… I think they would probably keep in the fridge for at least a week… I’m not sure how well they would freeze… I might just try that to see! I ate three of them as soon as they’re cool! They remind me a lot of stuffed grape leaves… I think I will eat them COLD for lunch with a salad.

    • FortuitousMacadamia443366

      FortuitousMacadamia443366 3 years ago

      Delicious! I used ground chicken for the wonton, instead of pork

      • Faux girl

        Faux girl 3 years ago

        Very good