These tasty wontons are not only a delightful addition to your meal but are also low in salt, potassium and phosphate. Plus they provide a valuable source of protein, making them a nutritious option for dialysis days.
100g pork chop meat or pork mince
35g shelled raw king prawns
2 spring onions, finely sliced
8 skins of wonton pastry
¼ teaspoon cornflour
½ teaspoon Shaoxing wine or rice wine vinegar
½ teaspoon oyster sauce
¼ teaspoon sesame oil
1 teaspoon reduced-salt soy sauce
Pinch of sugar
Pinch of white pepper
120g dried wheat noodles
160g pak choi or shredded cabbage
160g beansprouts
2 spring onions, finely sliced
5g fresh ginger, finely sliced or grated
4 teaspoons oil
1 teaspoon reduced-salt soy sauce
½ teaspoon oyster sauce
¼ teaspoon sesame oil
Pinch of sugar
Pinch of white pepper
Finely chop the pork with a knife, or pulse the pork in a food processor, until the meat and fat are minced. If you are using a processor, be careful not to over-mince the meat into a smooth paste: the meat should have a chunky texture. If you are using pork mince, skip this step.
Cut the prawns into small chunks and then, using the flat side of your knife, firmly press down on each chunk until well squashed. Add this to the bowl of minced pork with the finely sliced spring onions and mix well.
Add the wonton seasoning mix ingredients to the meat mixture. Using a spatula, mix until well combined. (For added flavour, cover the bowl and refrigerate for 30 minutes, or overnight, if you have sufficient time.)
Prepare the dried noodles as per the packet instructions and then let them air dry for 5-10 minutes (the noodles should be cooked but not be too wet so they don’t stick together later in the recipe). Don’t pour away the boiling water – it will be used again later.
Portion the wonton filling into 8 by tipping it onto a plate and flattening, then dividing the mixture into 8 as you would cut a pizza. Place a wonton pastry into the palm of your hand and put a portion (a heaped teaspoon) of the wonton filling into the centre. Close the palm of your hand into a point until every edge of the pastry is folded into a parcel. Squeeze the neck of the pastry to ensure the filling is tightly sealed for boiling.
Bring the reserved noodle cooking water to the boil again. Place all the wontons into the pot and simmer for 10 minutes, or until they float. Gently stir to stop the wontons sticking together. Once cooked, remove the wontons with a slotted ladle and drain well before placing on your serving dish. The pastry should become translucent in appearance once cooked and the pink of the prawns will peek through. In the same water, blanch the pak choi for 2-3 minutes, or to your desired texture, before draining.
Heat up a non-stick wok with the vegetable oil on a high heat for 1-2 minutes. Swirl the hot oil to coat the entire surface of the wok and add most of the spring onion slices and all the ginger. Stir until aromatic. Add the beansprouts and pak choi while continuously stirring for 1-2 minutes and then add the air-dried noodles and wontons, then the oyster sauce, soy sauce and pinch of sugar. Toss it together to coat evenly. Add 2-3 drops of sesame oil with a pinch of white pepper to finish.
Slide the wonton and noodle mixture out of the wok into your serving bowl and sprinkle with the remaining chopped spring onion and a few slices of raw carrot.
The noodles and wonton skins are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, it is suitable for those advised to reduce potassium in their diet.
This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the pork and prawns, therefore if you have been prescribed a phosphate binder you should take as directed.
This recipe provides a source of protein, therefore is suitable for those advised to eat more protein, such as those receiving dialysis.
The Shaoxing wine or white wine can be omitted if this ingredient is not available or if you would prefer to avoid using alcohol in this recipe.
Use gluten-free wonton skins and a gluten-free oyster sauce.
Pork is a red meat, so can be higher in saturated fat than a white meat, therefore consider using turkey or chicken to replace the pork. For more fibre, use wholewheat noodles rather than white noodles.
Refrigerate cooked leftovers for up to 24 hours in a sealed container or covered bowl. Ensure it's re-heated thoroughly, until the filling is piping hot. Unused wonton pastry can be frozen for future use.
You can prepare some elements of this recipe in advance to save time:
Wonton Filling: Prepare up to 24 hours ahead and store in a covered bowl in the fridge. Wrap and boil the wontons just before serving. Fully-formed raw wontons should be boiled soon after wrapping to avoid the pastry disintegrating from the moist filling.
Batch-preparing wontons for the freezer: Prepare uncooked wrapped wontons in bulk. Place the uncooked wrapped wontons spaced out on a flat tray and freeze. Once frozen, you can store the frozen wontons into freezer bags. To cook the frozen wonton, simply boil from frozen for approximately 10-15 minutes until the filling is piping hot and the skin is translucent.
By giving us your email address, you're giving us permission to send you the latest news from Kidney Care UK. Further information about how we protect and use your personal data is available in our Privacy policy. If you would like to change the way we communicate with you at any time please email [email protected]. You can unsubscribe at any time by using the link at the bottom of every email we send.
