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.
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- 2 lbs ground pork
- 5 suey choi cabbage leaves, finely chopped
- 2 suey choi cabbage leaves, cut in 2-inch pieces
- 5 tablespoons gluten-free soy sauce
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame oil
- 3 minced garlic cloves
- 2 tablespoons fresh ginger, grated
- 1 pinch salt
- 1 egg
- 1 tablespoon gluten-free flour or 1 tablespoon cornstarch
- 3 green onions, finely chopped
- 1 green onion, finely chopped
- 3 beef bouillon cubes (McCormicks are gluten free)
- 1/4 cup onions, chopped or 1/8 cup dehydrated onion
- 3 ounces rice vermicelli or 3 ounces rice paper sheets, crumbled
- 1Put pork and chopped suey choi in a large glass bowl. Don't let any pork drippings (water, etc) get in the bowl.
- 2Add 5 TB soy sauce, 1 TB sesame oil, garlic, ginger, and salt.
- 3Stir until seasonings and cabbage are evenly mixed.
- 4Add egg and mix. Add flour and mix. Meat mixture should be holding together like for meatballs. Add more flour if needed.
- 5Bring about 4 cups of water to boil. Add 1 bouillon cube.
- 6Drop 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.
- 7Continue boiling by batches until done (makes about 25).
- 8Discard broth. Can refrigerate meatballs at this point if making ahead.
- 9Broth: Heat 6 cups of water, chopped onions, rice noodles and 2 bouillon cubes in a large pot. Add meatballs.
- 10Once 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.
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Nutritional Facts for Gluten Free Mock Wonton Soup
Serving Size: 1 (227 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 560.5
- Calories from Fat 320
- Total Fat 35.6 g
- Saturated Fat 12.4 g
- Cholesterol 177.6 mg
- Sodium 486.6 mg
- Total Carbohydrate 16.0 g
- Dietary Fiber 1.2 g
- Sugars 1.8 g
- Protein 41.4 g
The following items or measurements are not included:
gluten-free soy sauce
gluten-free soy sauce