GLUTEN FREE MOCK WONTON SOUP
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.
Provided by paulamonster
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
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.
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