Gluten Free Mock Wonton Soup Recipes

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GLUTEN FREE WONTON SOUP



Gluten Free Wonton Soup image

Adapted from an internet blog - GF on a Shoestring. Use recipe #517332 for gluten free wonton wrappers.

Provided by sheepdoc

Categories     Chinese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

60 wonton wrappers
1 lb ground beef
3 tablespoons soy sauce, gluten free
3 tablespoons rice vinegar
1 tablespoon honey
1 green onion, chopped
1 egg
4 cups chicken stock
2 -3 sliced green onions
2 -3 cups sliced baby bok choy

Steps:

  • Mix filling: ground beef, soy sauce, rice vinegar, honey, chopped scallion.
  • Make egg wash with egg and 1 tsp water.
  • Place about 1 tsp filling on wonton wrapper,.
  • Moisten all 4 edges of wonton wrapper. Fold one corner to opposite corner, press out air, and seal edges. Then moisten top with egg wash and bring other corners over the top to meet and seal together. It looks kind of like an envelope with the flap up.
  • Boil wontons 10 at a time in boiling chicken stock with sliced green onions and GF soy sauce to taste. Boil for about 4 minutes until meat and noodles are cooked.
  • Remove wontons with a slotted spoon to bowls as they are finished.
  • Wilt baby bok choy in boiling stock.
  • Divide stock with bok choy and onions into bowls.

Nutrition Facts : Calories 486.3, Fat 15.3, SaturatedFat 5.4, Cholesterol 94.4, Sodium 1267.4, Carbohydrate 56.5, Fiber 1.9, Sugar 6, Protein 28.4

GLUTEN FREE MOCK WONTON SOUP



Gluten Free Mock Wonton Soup image

Wonton filling (pork, gr.onion, ginger, garlic, and suey choi) is formed into little meatballs and boiled in broth to make the "wonton" part of the dish. Rice noodles, suey choi, and the meatballs are simmered in onion beef broth to make a delicious and gluten free version of my favourite dish, wonton soup. I used to make wonton soup before I found out I had celiac disease...so this is just the modification of the recipe I used then. Measurements are approximate since I make this recipe by feel.

Provided by paulamonster

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs ground pork
5 suey choi cabbage leaves, finely chopped
2 suey choi cabbage leaves, cut in 2-inch pieces
5 tablespoons gluten-free soy sauce
1 tablespoon gluten-free soy sauce
1 tablespoon sesame oil
1 teaspoon sesame oil
3 minced garlic cloves
2 tablespoons fresh ginger, grated
1 pinch salt
1 egg
1 tablespoon gluten-free flour or 1 tablespoon cornstarch
3 green onions, finely chopped
1 green onion, finely chopped
3 beef bouillon cubes (McCormicks are gluten free)
1/4 cup onions, chopped or 1/8 cup dehydrated onion
3 ounces rice vermicelli or 3 ounces rice paper sheets, crumbled

Steps:

  • Put pork and chopped suey choi in a large glass bowl. Don't let any pork drippings (water, etc) get in the bowl.
  • Add 5 TB soy sauce, 1 TB sesame oil, garlic, ginger, and salt.
  • Stir until seasonings and cabbage are evenly mixed.
  • Add egg and mix. Add flour and mix. Meat mixture should be holding together like for meatballs. Add more flour if needed.
  • Bring about 4 cups of water to boil. Add 1 bouillon cube.
  • Drop 6-7 meatballs into the broth at a time. Takes about 8 minutes per batch to cook. I always pull the biggest one in the batch out and cut it open to check it is well cooked. Don't let it boil too vigorously or they'll fall apart.
  • Continue boiling by batches until done (makes about 25).
  • Discard broth. Can refrigerate meatballs at this point if making ahead.
  • Broth: Heat 6 cups of water, chopped onions, rice noodles and 2 bouillon cubes in a large pot. Add meatballs.
  • Once heated through, add cabbage leaves, reserved soy sauce and sesame oil. Reduce to simmer or shut off, garnish with 1 chopped green onion, and serve.

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