Gluten Free Wonton Soup Recipes

GLUTEN FREE WONTON SOUP

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.

GLUTEN FREE WONTON SOUP

Steps:

• Step 1: Crock Pot Pork Stock.
• •Wash the meat. Place in Crock Pot. Cut the onion in quarters and add to the pot. Add the bay leaf and water. Cover with a lid and cook on high for 5 hours, or low for 8-10 hours.
• •Remove the meat, onion, and bay leaf. Remove any excess fat from the meat. Save the meat for another meal.
• •Skin any fat from the top of the broth and discard. For the clearest broth, drain through cheesecloth.
• •Let cool.
• •Makes about 5 1/4 cups.
• •SIDE NOTE - This recipe can also be used to make chicken or beef stock. To make chicken stock use 1 small frying chicken (1 1/2 to 1 3/4 pounds). To make beef stock use 1 beef sirloin roast (about 2 pounds).
• Step 2: Asian Meatballs.
• •In a medium-sized bowl, combine all the ingredients. Shape into meatballs, using approximately 1 rounded teaspoon per meatball.
• •To eat these on their own place in a lightly greased pan over medium heat. Cook until no pink remains, 3-5 minutes.
• •For the wonton soup, leave them uncooked.
• •Makes 20-25 meatballs.
• Step 3: Wonton Soup.
• •Heat the broth and salt to a boil in the saucepan. Add the noodles and meatballs. Cook until the noodles are tender and the meatballs are cooked through, between 3 and 5 minutes. Garnish with green onion.
• •Serve Hot.
• •A NOTE FROM MY KITCHEN - I added the meatballs before the noodles cause I didn't trust the 3-5 minute cooking time. Mine took closer to 10...maybe cause they were a bit bigger than directed. So, about halfway through I added the noodles. End result was perfect.

GLUTEN FREE MOCK WONTON SOUP

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.