Best 2 Gluten Free Mock Wonton Soup Recipes
Gluten free mock wonton soup is a delicious and satisfying soup that can be enjoyed by people with celiac disease or gluten sensitivity. It is also a great option for vegetarians and vegans. Mock wontons are made with a combination of vegetables, tofu, and herbs, and they are cooked in a flavorful broth. This soup is a great way to warm up on a cold day, and it is also a healthy and nutritious meal.
Here are our top 2 tried and tested recipes!
GLUTEN FREE WONTON SOUP
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
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
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
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.
Tips:
- To make the wonton filling, finely chop the shiitake mushrooms and green onions. In a large bowl, combine the ground pork, mushrooms, green onions, soy sauce, rice vinegar, sesame oil, and ginger. Mix until well combined.
- To make the wonton wrappers, combine the gluten-free flour and salt in a large bowl. Add the eggs and water and mix until a dough forms. Knead the dough on a floured surface for 5 minutes, or until smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes.
- To assemble the wontons, roll out the dough to a thin sheet. Cut the dough into 3-inch squares. Place a small amount of filling in the center of each square. Fold the corners of the dough up over the filling to form a wonton. Pinch the edges of the dough together to seal the wonton.
- To make the soup, bring the chicken broth to a boil in a large pot. Add the wontons and cook for 5-7 minutes, or until cooked through. Add the vegetables and cook for an additional 2-3 minutes, or until tender.
- Serve the soup hot. Garnish with green onions and cilantro.
Conclusion:
This gluten-free mock wonton soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The soup is made with a savory chicken broth, wontons filled with ground pork and shiitake mushrooms, and a variety of vegetables. The soup is gluten-free, dairy-free, and can be made vegan by using vegetable broth and tofu instead of ground pork.
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