Homemade Wonton Soup Recipe- Gluten Free and Regular

Nearly 2 years ago, I shared with you readers my recipe for homemade wonton soup. Wonton soup is very cheap to make, but still looks very fancy, which is why its my go to dish to make when I want to entertain company, but not spend too much money. Yes, it does take a bit of time to make, but not an insanely long amount, and the results are so good that I find it to be worthwhile to make the effort every now and then. Previously I've shared my recipe for gluten filled wonton soup, which I will share again, but now I've figured out how to make them gluten free, fortunately, which makes me very excited, because it means that once again I can have my favorite soup, and that's why I'm sharing mine with you. I'd looked all over the internet for gluten free wonton wrapper recipes, but all of them seemed to call for prepackaged mixes or expensive ingredients, so I made this one up based on my old recipe, and it comes out superb. When I served both my gluten free and regular wontons to my guests, no one was able to tell which was which, they were indistinguishable and both devoured. And for me, that means success, when my gluten free knock off tastes exactly as good as the real deal.

Homemade Wonton Soup Recipe- Gluten Free and Regular

Ingredients: 

GF Wonton Wrappers: 

1 large egg 

1 teaspoon salt 

1 cup brown rice flour 

2/3 cup potato starch 

1/3 cup tapioca starch 

2 teaspoon xanthan gum 

Approximately 1/4 cup water 

Corn or potato starch for dusting 

Regular Wonton Wrappers:

2 cups all purpose flour or whole wheat flour
1 teaspoon salt
1 egg
Less than 1/2 cup cold water
Corn starch or potato starch for dusting

Wonton Filling:

1/2 lb ground beef, chicken, or turkey (I sometimes use half ground cooked gizzards, half ground chicken breast)
3 scallions, chopped
1 tablespoon soy/tamari sauce, or gluten free soy sauce
1 teaspoon honey or sugar
1 teaspoon black pepper (optional)

Wonton Soup:

Chicken parts (bones, gizzards, carcasses, etc...)
Water 1 inch fresh ginger, peeled and cut in slices, or 1 teaspoon dried ginger
4 scallions, chopped up
Salt- to taste
Soy sauce- to taste

Instructions:

1. Cook the chicken parts in the water, then add ginger, salt, and soy sauce to taste. I use the pressure cooker to make it cook faster. Strain out the chicken parts so you have a clear broth, add scallions, then set aside.

2. Mix the ingredients for the wonton filling. Set aside.

3. Bring a pot of salted water to a boil.

4. Mix the salt, flours, and xanthan gum if using. Add the egg and mix well. Add the water a little bit at a time until you get a smooth, workable dough. Set aside for 10 minutes.

5. Sprinkle either a clean work surface (counter or table) or parchment paper with corn or potato starch to keep the dough from sticking.

6. Roll out the dough relatively thinly. If using regular dough, roll as thin as possible, thin enough that you can see the color of the work surface beneath peeking through. If using gluten free dough, roll it relatively thinly, but not too thinly or it will rip.

7. With a pizza cutter or a knife, cut the dough into square, about 3-4 inches on each side. Place a small spoonful of wonton filling in the center of the square.

8. With your finger, wet the bottom and left edge of the wonton wrapper slightly, then pull the top right corner down to the bottom left corner. Press down firmly. If using gluten dough, the dough will have some stretchiness, so you can pull it, but if you're using the gluten free dough, be careful with the dough, that you just place it down and don't stretch it, or it will tear.

9. Press down one of the sides with your fingers, making sure there is a tight seal.

10. Press down the other side with your fingers, taking care to not leave air trapped inside the wonton, and taking care not to rip the wrapper.

11. You'll end up with a triangle, like this.

12. Take the two corners and bring them together to the middle to meet, and press together.

13. Boil the wontons in salted water for a few minutes, or until soft and no longer chewy. Don't cook too long or they'll start falling apart.

14. Serve wontons in your prepared broth. Enjoy!

Have you ever made wonton soup before? Does this look like a recipe you'd try out? If so, would you try the gluten free or the regular version?
What is your go-to recipe when you want to cook fancy food for guests without spending too much money?

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