Rice Paper Dumpling “Wonton” Soup Recipe
Introduction
This comforting Rice Paper Dumpling “Wonton” Soup combines tender chicken meatballs wrapped in delicate rice paper with a flavorful ginger-infused broth. It’s a light yet satisfying dish that’s perfect for any day you crave something warm and nourishing.
Ingredients
- 2 baby bok choy leaves
- 3 green onions
- 1 thumb ginger, grated
- 1 clove garlic, minced
- ¾ lb ground chicken
- Salt and pepper to taste
- 1 tbsp coconut aminos
- 1 tbsp avocado oil
- 8 sheets of rice paper
- 5 cups chicken broth
- 2 tbsp coconut aminos (for broth)
- 1 tbsp rice wine vinegar
- 1 large thumb ginger, grated (for broth)
- Salt and pepper to taste (for broth)
- 1 head baby bok choy, chopped
- 2 tbsp green onion, chopped (for garnish)
Instructions
- Step 1: Prepare the vegetables by chopping off the thick white ends of the bok choy leaves and setting them aside. Thinly slice the green leaves and chop the green onions.
- Step 2: In a bowl, combine the ground chicken, chopped bok choy leaves, green onion, grated ginger, minced garlic, salt, pepper, coconut aminos, and avocado oil.
- Step 3: Wet your hands and roll the mixture into small 1-inch meatballs. Place them on a plate and chill in the fridge.
- Step 4: In a large stockpot, combine the chicken broth, rice wine vinegar, coconut aminos, grated ginger, salt, and pepper. Bring to a low boil.
- Step 5: Carefully add the meatballs to the boiling broth. Cook until they float and reach an internal temperature of 165°F (74°C). Remove the meatballs and set aside.
- Step 6: Reduce the broth to a low simmer. Add the chopped bok choy whites and stir until wilted.
- Step 7: Prepare a rolling station. Cut each rice paper sheet in half. Dip each piece in water for about 5 seconds until softened, then lay flat on a plate.
- Step 8: Place a meatball in the center of the softened rice paper, fold in the sides, and roll tightly to enclose the meatball. Repeat with remaining meatballs.
- Step 9: Turn off the heat under the broth and gently add the wrapped dumplings to the soup. Serve immediately, garnished with chopped green onions.
Tips & Variations
- Use chicken broth with no added salt to better control seasoning in the soup.
- Substitute ground turkey or pork for the chicken if preferred.
- For a spicier broth, add a sliced chili or a dash of chili oil when simmering.
- Rice paper can tear easily—handle gently when dipping and rolling to avoid breaks.
Storage
Store leftover broth and dumplings separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove and add dumplings at the end to warm through without falling apart.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the meatballs in advance?
Yes, you can make and shape the meatballs a day ahead. Keep them refrigerated and wrapped tightly until ready to use.
What if I can’t find coconut aminos?
You can substitute soy sauce or tamari for coconut aminos, but reduce added salt in the recipe since these are typically saltier.
PrintRice Paper Dumpling “Wonton” Soup Recipe
A comforting and light Rice Paper Dumpling Wonton Soup featuring ground chicken meatballs wrapped in delicate rice paper, simmered in a flavorful ginger and chicken broth with tender baby bok choy. This gluten-free, low-fat soup is perfect for a wholesome and nourishing meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free, Low Fat
Ingredients
Scale
For the Wontons
- 2 baby bok choy leaves
- 3 green onions
- 1 thumb ginger, grated
- 1 clove garlic, minced
- ¾ lb ground chicken
- Salt and pepper, to taste
- 1 tbsp coconut aminos
- 1 tbsp avocado oil
- 8 sheets of rice paper
For the Broth
- 5 cups chicken broth
- 2 tbsp coconut aminos
- 1 tbsp rice wine vinegar
- 1 large thumb ginger, grated
- Salt and pepper, to taste
- 1 head baby bok choy, chopped
- 2 tbsp green onion, chopped
Instructions
- Prep the Vegetables: Chop the thick white ends off the baby bok choy leaves, reserving the white ends for the broth. Thinly slice the green leaves and chop the green onions.
- Make the Meatballs: In a bowl, combine ground chicken, chopped baby bok choy leaves, green onions, grated ginger, minced garlic, salt, pepper, coconut aminos, and avocado oil. Mix until well combined.
- Form Meatballs: Wet your hands and shape the mixture into small 1-inch meatballs, about 15 in total. Place on a plate and chill in the refrigerator.
- Prepare the Broth: In a large stock pot, combine chicken broth, rice wine vinegar, coconut aminos, grated ginger, salt, and pepper. Bring to a low boil.
- Cook the Meatballs: Carefully add the meatballs to the boiling broth. Cook until they float and reach an internal temperature of 165°F (74°C). Remove the meatballs and set aside.
- Wilt the Bok Choy: Reduce the broth to a low simmer. Add chopped bok choy leaves and stir to combine, allowing them to wilt gently.
- Prepare Rice Paper Wrappers: Using kitchen scissors, cut each rice paper sheet in half. Dip one piece of rice paper into water for about 5 seconds until softened. Place on a clean plate.
- Wrap the Meatballs: Place one cooked meatball in the center of the softened rice paper. Fold in the sides and roll tightly to enclose the meatball completely. Repeat for all meatballs.
- Finish the Soup: Turn off the heat under the broth and gently add the wrapped dumplings. Serve the soup immediately, garnished with additional chopped green onions.
Notes
- To avoid tearing, handle rice paper gently when softening.
- Measure the internal temperature of meatballs to ensure they are fully cooked.
- Adjust seasoning of broth with salt and pepper according to taste.
- For a spicier version, add sliced chili or chili flakes to the broth.
- Rice paper dumplings are best served immediately to retain their soft texture.
Keywords: Rice Paper Dumpling Soup, Wonton Soup, Ground Chicken Meatballs, Gluten Free Soup, Asian Chicken Soup, Healthy Soup Recipe
