If you’ve searched your local supermarket here in the U.S. then you know that gluten free wonton or dumpling wrappers are next to impossible to find. Making them (which I have done) is a real chore and still does not live up to the chewy glory that is pre-made wonton wrappers. Not worth it.
So what is worth it? Our faithful friend Vietnamese rice paper offers a surprisingly chewy and delicious wonton wrapper! Do they hold up 100% like wheat wrappers? No, and you should definitely expect some of them to break apart in the pot. It’s the nature of the beast. This soup offers all the same chew, flavor, and nostalgia as your favorite wonton soup. It’s perfection.
Shrimp not your thing? No problem. Use whatever filling you want to make your perfect dumpling. You won’t be disappointed!
- 1 lb chicken thighs
- ¼ lb shrimp (cleaned, shells and tails removed)
- 24 rice paper wrappers
- 8 cups chicken broth
- 4 cups baby bok choy (chopped *optional)
- 1 tsp lemongrass (chopped)
- 1 Tbsp ginger (grated or minced + 1 tsp)
- 4 Tbsp GF soy sauce
- 4 cloves garlic (peeled)
- 2 bunches green onions (roots trimmed)
- 1 Tbsp ground black or white pepper
- 1 Tbsp sesame oil
- 2 Tbsp rice wine vinegar
- 3 Tbsp mirin
- 1 tsp vegetable oil
- In a food processor or blender combine: chicken thighs, shrimp, lemongrass, 1 Tbsp ginger, 4 cloves garlic, 2 Tbsp GF soy sauce, 1 bunch green onions, 2 tsp pepper, 2 tsp sesame oil, 1 Tbsp mirin, 1 Tbsp rice wine vinegar. Puree until a paste is formed.
- In a pot over high heat place the chicken broth, 1 tsp ginger, 1 Tbsp rice wine vinegar, 2 Tbsp GF soy sauce, 2 Tbsp mirin, 1 tsp pepper, 1 tsp sesame oil, and 1 bunch green onions. Bring the broth to a boil and stir, allow the green onions to soften and then discard them. Turn off the heat.
- Fill a shallow bowl or pie pan with warm water and prepare a flat surface to fold dumplings on. Grease a baking sheet with the vegetable oil.
- Soften the rice paper in the warm water, and when pliable move to the flat surface. Fill each wrapper with 1 Tbsp filling. Allow the wrapper to get slightly sticky before you begin folding.
- To fold the dumplings: Fold the dumpling in half so it looks like a taco, and press all the air out.
- Fold one corner of the dumpling over to form a flat side in the filling. The corners to do not need to meet, but likely will.
- Take the remaining corner and wrap it around the filling so it sits underneath the dumpling.
- Lastly twist the top so your dumpling resembles a coin purse. The stickiness of the wrapper will hold the twist together. Place finished dumplings on the greased baking sheet not touching each other.
- When you have finished wrapping the dumplings bring the chicken broth back to a boil and add your baby bok choy if using. Boil for 5 minutes, and reduce the heat to a simmer.
- Add the dumplings to the pot and cook for 10 minutes in the broth. Don't be surprised if some of them break it is normal and totally fine.
- When the dumplings are cooked divide them evenly between four bowls and spoon the broth and bok choy over them. Enjoy alone or with steamed or fried rice and enjoy!
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