Rice 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
Find it online: https://frommamamaya.com/rice-paper-dumpling-wonton-soup-recipe/
