Recipes: Wonton Soup
Wonton Soup (GFCF approved)
Wonton soup is a favorite.The spicy ginger and garlic are great for fighting off colds and warming the soul. These are great to spend one afternoon making all the wontons and then have them frozen for quick meals afterwards. Frequently I make fresh wonton soup for breakfast during the winter; it is a great way to warm up. This variation uses rice paper wrappers to avoid gluten.
Broth:
1 tablespoon minced ginger
1 tablespoon of minced garlic
½ cup chopped scallions
1 teaspoon of tamari wheat free soy sauce*
1 teaspoon of fish sauce*
½ teaspoon toasted sesame oil
1 tablespoon coconut oil
1 teaspoon dried wakame or kelp, crumbled*
¼ cup dried shitake mushrooms*
1 large carrot, peeled and sliced on the diagonal very thin
4-5 baby bok choy, roughly chopped
6 cups bone broth, chicken or vegetable stock
Salt and pepper to taste
Serves 4
Wonton filling:
50 rice paper halves*, or wonton wrappers* (contain wheat)
¾ lb ground chicken
¼ lb ground pork
¼ lb raw shrimp, chopped
1 ½ teaspoon garlic, minced
1 teaspoon minced ginger
3 tablespoons finely chopped scallions
½ teaspoon fish sauce*
1 egg yolk
2 teaspoon tamari wheat free soy sauce*
1 ½ teaspoon rice vinegar*
½ teaspoon toasted sesame oil
¼ teaspoon crushed red pepper
Salt and pepper
Directions:
Broth:
1. To make broth: add coconut oil and sesame oil to soup pot. When hot add garlic, ginger and scallions. Saute for 2-3 mins until fragrant.
2. Add stock and bring to boil. Reduce to simmer and add crumbled wakame, and shitake mushrooms
3. Let simmer covered for 20 minutes.
4. Add slivered carrots, bok choy, fish sauce, tamari soy sauce and salt and pepper.
5. Let simmer until bok choy and carrot are slightly tender about 5 mins
Wontons:
1. Add all ingredients except rice paper wrappers to a large bowl and mix well
2. Slightly dampen the rice paper halves until just pliable, lay on cutting board and fill with 1-2 teaspoons of filling.
3. Fold edges to make triangles and fold the corner of the triangle together to seal the
wonton filling.
4. Set on a baking sheet with parchment paper
5. Continue until all the filling and wrappers are gone
6. In a saucepan, boil water to cook the wontons
7. When boiling add wontons to water, be careful to not crowd the wontons. Plan for 4 wontons per adult.
8. Boil for 4-5 mins or until wontons float and centers are cooked
9. Serve immediately in a big bowl of wonton broth
10. For extra wontons, freeze on parchment paper lined baking sheet in a single layer for at least 2 hours then transfer to a glass container or a ziplock bag. Next time you want wonton soup, just make the broth and boil the wontons separately.
*ingredients can be found at Asian grocery store, or most Asian food isle in grocery store