Gluten Free Wonton Soup Recipes

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.

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.