Gluten Free Mock Wonton Soup Food

CHINESE TAKE-OUT WONTON SOUP

Steps:

• To make the stock: In a large stockpot, combine the chicken, stock, peppercorns, ginger, onion, carrot, celery and bay leaf. Bring to a simmer over medium-high heat. Reduce the heat to low and continue to simmer the stock uncovered 30 minutes, skimming the froth from the top every now and then and discarding it.
• Strain the stock into another large pot, discarding the bones and vegetables. Skim and discard the fat from the top of the stock with a large spoon. Depending on how aggressively your stock has cooked, it may have reduced somewhat. Taste the stock.
• If it is a little salty, add water in 1/4 cup increments until a balance has been achieved.
• To make the wontons: In a large bowl, combine the pork, 2 Tblsp of green onion, the wine, soy sauce, five-spice powder, and pepper. Mix thoroughly. To taste for seasoning, heat a small skillet and fry a tablespoon size patty until it's no longer pink inside. Taste and adjust seasoning as desired.
• On a work surface, lay out about 6 wonton wrappers, keeping the remaining wrappers covered with plastic so they don't dry out. Moisten the edges with your fingertip dipped in water. Drop 1 Tblsp of the pork filling into the center of each wrapper and flatten it slightly, leaving a generous border. Press another wrapper on top, like ravioli. Press from the center out to the edges to remove any air from the wonton. Run your finger around the edges to seal.
• Arrange the wontons on a parchment-lined sheet pan and refrigerate while you continue with the remaining wrappers and meat mixture. You may have some leftover filling.
• You can make more wontons and freeze them up to 1 month or cook extra for large appetites.
• Bring a large pot of water to a boil over medium-high heat. Add the wontons 6 at a time and cook for 4 minutes, stirring to keep them from sticking to the bottom of the pan. Remove the wontons from the pot and transfer them to a covered dish to keep warm. Repeat until all the wontons are cooked.
• Ladle the stock into bowls and add 2 wontons to each serving. garnish with the chopped green onions. Serve hot.
• The stock can be made up to 2 days in advance.

WONTON SOUP

Steps:

• Reserve one green onion top for garnish; chop remaining green onions.
• Combine chopped onion, ground beef, celery, parsley, salt and pepper in a small bowl; mix lightly.
• Place approximately 1 1/2 tablespoonsful of ground beef mixture in center of each wonton square.
• Lightly dampen edges of square with water.
• Bring together corners; pinch to seal.
• Set aside.
• Bring broth to boil in large saucepan; reduce heat to medium.
• Add 1/2 of wontons; simmer 4 minutes.
• Remove cooked wontons with slotted spoon; keep warm.
• Repeat with remaining wontons.
• Cut reserved green onion top into thin diagonal slices.
• Add to hot broth with spinach and carrot.
• Place wonton in soup bowls.
• Top with broth mixture.

MOCK WONTON SOUP

Steps:

• In a large saucepan, place the chicken broth and, over high heat, bring it to a boil.
• Add frozen tortellini and veggies, let return to a boil, then reduce heat and simmer for 8 to 10 minutes, or until tortellini is tender; stir occasionally.
• Remove from heat, stir in onion, sesame oil, and ginger; serve.

PORK WONTON SOUP

Steps:

• Add all meat filling and let set for 30 minutes.
• Mix the chopped cabbage with the pork.
• Method:.
• Set out ten wonton wrappers on a counter surface.
• Place 3/4 teaspoon of the filling in the center of each wonton wrapper.
• Have a cup of water handy.
• Moisten both index fingers with water.
• With a corner pointing up, moisten two adjoining edges of the corner with water.
• Repeat with all ten wontons.
• Bring the opposite corner up and fold together over the filling to make a triangle.
• Run your fingers along edge to seal tightly.
• At the bottom,fold the remaining side corners together; moisten and seal tightly.
• In a large saucepan, bring the chicken broth to a boil over medium/high heat.
• Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.
• Place lid on saucepan and reduce the heat to medium.
• When the broth returns to a boil and the wontons start to float, remove pan from the heat.
• With a strainer, transfer the wontons from the pan to 6 individual soup bowls.
• Repeat until all forty wontons are cooked through.
• Pour hot broth over wontons.
• Add a bit of cabbage and scallion tops to each bowl and serve.

GLUTEN FREE MOCK WONTON SOUP

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.