Gluten-Free Wonton Soup
- 1 recipe Wonton Soup Broth (below) or 8 cups chicken bone broth or store-bought broth of choice
- 1 baby bok choy sliced into bite-size pieces
- 1 recipe Gluten-Free Pork Wontons (below)
- 1 green onion sliced, for garnish
In a stockpot, bring the soup broth to a simmer. Add the bok choy and simmer, uncovered, for 3 minutes. Add the wontons, bring the broth back to a simmer, and cook, uncovered and gently stirring occasionally, until the filling is cooked through (cut one open to confirm it’s no longer pink), about 6 minutes. Garnish with green onion and serve.
Wonton Soup Broth
MAKES 8 CUPS Even if you don’t make wontons, you'll want to make this broth. A mixture of chicken and pork goodness, it’s luscious and pure in flavor. When you strain out the solids, you can separate the pork and chicken, discard the chicken skin, separately shred both meats, and refrigerate or freeze for another use, such as our delicious Enchilada Pie (recipe here).
- 2 pounds country-style pork ribs
- 2 pounds chicken thighs legs, and wings
- 3 green onions coarsely chopped
- 2- inch piece fresh ginger peeled and sliced
- 1-1/2 teaspoons kosher salt
In a large stockpot over high heat, bring 12 cups water and the ribs, chicken, green onions, and ginger to a boil. Reduce the heat and simmer, uncovered, for 4-1/2 hours. Pour the broth through a sieve into a pot and reserve or discard the solids (see note above). Stir in the salt and let the broth cool, uncovered. When cool, refrigerate, covered, for at least 1-1/2 hours. Skim the fat off the surface of the broth and reheat the broth to serve.
Gluten-Free Pork Wontons
MAKES 24 WONTONS We tweaked our pal Laura B. Russell’s gluten-free pot sticker wrapper recipe from her book The Gluten-Free Asian Kitchen into your ticket to silky or crunchy wontons. (You can also use the dough for classic spring rolls.) The hardest part about making these edible bundles of joy is the dough, which can dry out quickly, making it hard to fold the wrappers without cracks. But have no fear—we tell you how to avoid that. Also, wonton wrapper moisture and handling varies based on the brand of sweet rice flour you use: Finely ground mochiko style is best, but regular sweet rice flour will do, too. If your dough is too dry, add a little more water. If it’s too sticky, lightly dust your parchment paper with sweet rice flour before rolling out the dough.
FOR THE FILLING:
- 1/2 pound ground pork
- 1 egg yolk
- 2 green onions finely chopped
- 2 tablespoons minced canned water chestnuts optional
- 1 tablespoon tamari
- 1 tablespoon peeled and minced fresh ginger
- 1 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
FOR THE WRAPPERS:
- 1/2 cup plus 1/3 cup tapioca starch
- 1/2 cup plus 2 heaping tablespoons millet flour
- 3/4 cup sweet rice flour we like Koda Farms Blue Star Mochiko brand, plus more for dusting
- 2 teaspoons xanthan gum
- About 2 tablespoons cold water
Make the filling: In a bowl, gently mix together the filling ingredients with your hands until just combined (don’t overwork) and refrigerate.
Make the wrappers: Bring 3/4 cup water to a boil, remove from the heat, and let cool for 1 minute.
In a bowl, combine the tapioca starch, millet flour, rice flour, and xanthan gum. Stir in the boiled water. Using your hands, work in 2 tablespoons cold water to form a smooth and somewhat wet dough. To keep the dough moist, wrap it in a clean plastic bag, squeeze out all of the air, and tightly close.
Line a baking sheet with parchment paper and sprinkle the parchment with sweet rice flour. Cut another piece of parchment paper to the same size.
Cut the dough into 4 equal portions. Keeping 3 portions sealed in the plastic bag to stay moist, place 1 portion between the 2 pieces of parchment paper, pat it down, then gently roll it out with a rolling pin until extremely thin. If the dough seems dry or cracks, moisten your hands, peel off the top piece of parchment, moisten the top of the dough with your hands, then replace the parchment and keep rolling to create a large circle. Turn over the dough with the parchment, peel off the top piece, and if it seems dry, repeat the process to moisten this side of the dough.
Trim the dough to create a 7-inch square, kneading together the dough trimmings and returning them to the bag with the remaining 3 dough portions. Slice the square into quarters to create 4 (3-1/2-inch) squares. Add a heaping teaspoon of the chilled filling to the center of each square, then brush all the dough edges with water. Moisten your hands, then gently lift 2 opposite corners of one wonton together to form a triangle and press the edges firmly around the filling to eliminate air pockets and create a seal. Moisten your finger and run it along the longest side of the triangle, then gently pull the corners of the long side of the triangle toward each other, overlapping one on top of the other, carefully pressing the overlapping corners together to seal. Repeat with the remaining squares. If you’re using mochiko rice flour or if the dough is pliable, you may not need to wet your hands and the dough.
Repeat to make the remaining wontons, kneading together the dough trimmings with a little water and using those, too. The wontons are now ready to add to soup or to fry.