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Low Fodmap Pork Wontons

Low Fodmap Pork Wontons

Low Fodmap Pork Wontons – delicious pork-filled wontons that are gentle on the tummy.
Course Main
Cuisine Chinese
Keyword Chinese, Wontons
Prep Time 1 hour
Servings 6


  • 400 gms – 14 oz. lean pork mince
  • 1 tbsp cornstarch
  • 2 tsp sesame oil
  • 3 tsp ginger grated
  • ½ cup green spring onion tops finely chopped
  • 2 tbsp soy sauce
  • 120 gms – 1 cup cabbage common or red, very finely diced
  • 60 410 gms – 14.5 oz. wonton wrappers


  1. To make the wonton filling, combine the mince, cornstarch, sesame oil, ginger, green spring onion tops, soy sauce, and cabbage in a large mixing bowl. Mix well with your hands.
  2. To make the wontons, place a ball of 2 teaspoons of filling in the centre, brush the edges with water and fold in half, making sure any air is expelled while sealing. Bring the two opposite corners together by wrapping them around your index finger, and press the bottom edges together to seal them.
  3. Place the finished wontons on a baking sheet lined with baking paper making sure they don't touch each other.

Recipe Notes

When filling wontons, cover the stack of unfilled wrappers with a slightly damp cloth to prevent the edges from drying out.

Leftover uncooked wonton wrappers, filling and filled wontons can be frozen in airtight containers. If freezing uncooked wontons, freeze on a tray first so they do not stick together and transfer them into a plastic bag or container when frozen.