Wonton Wrappers and Wonton Soup
With this recipe, you can make tender, gluten-free wonton wrappers and a simple and delicious wonton soup. This recipe comes from our friends at the Gluten-Free Palate. For more tips and tricks on making wontons, check out the recipe on their website.
You can also use these wrappers for potstickers, dumplings, or gyoza. They can be boiled, steamed, pan-fried, or deep fried.
- 1 cup all-purpose gluten-free flour blend, plus more for sprinkling
- If your gluten-free flour blend doesn’t contain xanthan gum, add 2 teaspoons to the flour mixture.
- ½ teaspoon sea salt
- 2 eggs at room temperature, beaten
- 2 Tablespoons warm water
- 1 pound ground chicken (sub in pork or shrimp if you prefer)
- 3 Tablespoons soy sauce
- 3 Tablespoons rice vinegar
- 1 Tablespoon honey
- 2 small green onions, chopped
- 4 cups chicken broth
- 1 small green onion, chopped
- Baby bok choy halved, as much as you like
- In a large bowl whisk together the flour and sea salt. In a separate bowl combine the eggs and water. Slowly stir the egg mixture into the flour blend and mix until a sticky dough forms.
- Dust a clean surface and a rolling pin with flour. Roll the dough gently in all directions to be as thin as possible (less than ⅛-inch thick).
- To make the wonton wrappers, cut out squares with a pizza cutter (approx. 3-inch squares). Use immediately, or cover and refrigerate for up to 5 days (bring them to room temperature again before using them).
- Combine the ground chicken, soy sauce, rice vinegar, honey, and two green onions in a bowl.
- Place 1 teaspoon of filling in the center of each wrapper. Brush two edges with water and fold to seal, pressing out the air. Brush water on one corner and bring corners together, pressing to seal. Tip: place the wrapped wontons into a covered container as you work so they don’t dry out.
- Boil the wontons in broth for about 5 minutes or until the meat is cooked and the wrappers are tender.
- Remove the wontons with a strainer and divide them into bowls.
- Wilt the bok choy in the stock.
- Divide the broth into bowls and serve with the wilted bok choy and some additional chopped green onion. Serve hot.