Recipe by paulamonster
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.
Top Review by jude503
this was excellent! the flavour of the meat & broth was exactly what i craved in a wonton soup! i did not have an egg so i omitted that and the flour and browned the meatballs first, drained the fat, added them to the soup a few minutes before serving. also for the broth used a combo of chicken boullion, ginger & miso, as i did not have beef boullion, and i used bok choy as the green in the soup (plus some good brown mushrooms i had on hand) and used shredded purple cabbage in the meatballs. anyway, the seasonings in the meat & broth were what made this dish great so thanks so much!!! ps also added siracha as a condiment for spicyness as i was eating!
- 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
Directions See How It's Made
- 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.