These meaty wontons will shock you because they taste like the real thing! We use Beyond meat to make them beefy and rice sheets for a gluten free skin. A perfect comfort food for when you're feeling under the weather or when it's cold outside.
I used to watch my mom make wonton soup growing up. I found it so interesting how she would fold the wonton wrappers to make the perfect little shape. Since going gluten free it's been hard to find a wrapper to use to make wontons again. I've missed this meal so much! I recently watched a YouTube video by I heart umami about using rice sheets as wonton skins so I thought I'd give it a try! They turned out perfect with my vegan wonton filling. So glad I can enjoy this comfort food once again.
INGREDIENTS:
Wonton Filling:
- 8 oz Beyond Meat (2 Beyond Burgers)
- 1 Tbs Soy Sauce/Tamari (for gluten-free)
- 2 Tbs Green Onions (finely chopped)
- 1/8 tsp White Pepper
Broth:
- 5 1/2 cups Water
- 2 tsp No Beef Bouillon (coming soon!)
- 2 Tbs Soy Sauce/Tamari (for gluten-free)
- 1/2 tsp Salt
Other:
- 2 cups Bok Choy (chopped)
- 2 blocks Ramen Noodles (we used Lotus Foods Brown Rice & Millet Ramen)
- 2 Tbs Green Onion (chopped)
- 3 Rice Sheets (cut into quarters so 12 pieces total)
INSTRUCTIONS:
- Chop bok choy & green onion
- Add Beyond Meat, soy sauce/tamari, white pepper & green onion into a mixing bowl
- Smash all the ingredients together until mixed well
- Make 12 meatballs about 1" in size
- Add warm water to a large plate
- Put 1 rice sheet at a time into the warm water to soften about 1 min
- Remove rice sheet from water and use kitchen scissors to cut into quarters:
- Leave flat on large cutting board (do not stack them they will stick together)
- Repeat until all the rice sheets are cut
- In a pot add water, No Beef Bouillon, soy sauce/tamari & salt
- Bring to a boil then reduce to light boil
- Add meatballs to the broth and allow to cook about 5 mins
- Flipping meatballs halfway so they fully cook
- Place each meatball in the center of each rice sheet piece
- Bring all the ends up on the rice sheet so the sides stick together
- Each one should be an enclosed dumpling
- Repeat for all wontons
- Add hard bok choy pieces to broth and turn heat up until boiling
- Add rest of bok choy & noodles and lightly boil until noodles are cooked (5 mins)
- Once cooked turn heat off
- In 2 large soup bowls serve half broth, noodles & bok choy into each
- Add 6 wontons to each bowl and remaining green onions
