Back
Wonton Soup
Recipe by Melanie Persson
Warm up on those cold nights with this mouthwatering Japanese Gluten Free Wonton Soup.
- Steps
- Ingredients
Ingredients
Wonton Soup Base
Wonton Soup Seasoning
Gluten Free Wonton Wrappers
Wonton Filling
To serve
Select All
Steps
- For the Wonton Soup, place the Wonton Soup Base ingredients into the bowl of a pressure cooker. Bring to a simmer with the lid off, stirring occasionally. When the kombu has softened and has a gummy texture, remove from the pressure cooker. Cover with lid, seal and cook under high pressure for 15 minutes.
- Release the steam and strain stock into a medium saucepan.
- Place over low heat. Add the Wonton Soup Seasoning ingredients, adjusting slightly according to personal preference. Simmer for a further 5 minutes to cook off the alcohol then set aside.
- For the Gluten Free Wonton Wrappers, combine ingredients in a medium bowl and combine with chopsticks or a butter knife. When the dough comes together, turn out onto a clean, flour dusted work surface. Knead by hand until uniform and smooth, adding a little water or flour as needed to be quite moist and soft. Wrap in cling film and set aside while preparing filling.
- For the Wonton Filling, mince the garlic, ginger and spring onion and combine with the pork mince. Add remaining ingredients and mix until evenly combined, being careful not to overwork the meat. Set aside until ready to use.
- To assemble the wontons, working with a quarter of the dough at a time, pass dough through a pasta roller, dusting with more flour as necessary. Fold the dough over on itself and pass through roller and repeat several times until smooth. Continue to pass dough through roller, reducing the thickness until just thin enough to see through without being too delicate to handle, about 1mm thick.
- Cut out even squares of rolled dough, about 6cm x 6cm. Place a small amount of the filling into the centre of each square. Bring two opposite corners together over the filling to make a triangular shape, pressing out the air and seal gently, using a small amount of water if necessary. Carefully bring the two ends of the longer edge of the triangle together until they meet and overlap. Use a drop of water to hold together. Set aside on a floured tray until all filling has been used.
- Bring a large saucepan of salted water to a rolling boil. Cook the wontons in batches for approximately 2 ½ minutes. Drain and place into serving bowls.
- To serve, ladle a generous portion of the soup over the wontons. Garnish with fresh spring onions and more la yu, if desired.
