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Rice Paper Dumpling “Wonton” Soup (Gluten-Free) Recipe

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This Gluten-free Rice Paper Dumpling “Wonton” Soup is a light and flavorful dish featuring tender chicken meatballs wrapped in delicate rice paper, served in a savory ginger-infused chicken broth with baby bok choy and green onions. Perfect for a comforting, low-carb meal that’s easy to prepare and packed with fresh ingredients.

Ingredients

Meatball Mixture

  • 3/4 lb ground chicken
  • 2 baby bok choy leaves (thin green parts only, chopped)
  • 3 green onions (chopped)
  • 1 thumb ginger (grated)
  • 1 clove garlic (minced)
  • Salt and pepper to taste
  • 1 tbsp coconut aminos
  • 1 tbsp avocado oil

Broth and Soup

  • 5 cups chicken broth
  • 1 head baby bok choy (chopped)
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 large thumb ginger (grated)
  • Salt and pepper to taste

Wrapping

  • 8 sheets rice paper

Instructions

  1. Prep Vegetables: Chop the thick white ends off the baby bok choy leaves, reserving the white ends for the broth. Thinly slice the green leaves and chop the green onions.
  2. Make Meatballs: In a bowl, combine ground chicken, chopped bok choy leaves, green onion, grated ginger, minced garlic, salt, pepper, coconut aminos, and avocado oil. Mix thoroughly.
  3. Form Meatballs: Wet your hands and shape the mixture into approximately 15 small meatballs about 1 inch in diameter. Place them on a plate and chill in the refrigerator.
  4. Prepare Broth: In a large stockpot, combine chicken broth, rice vinegar, coconut aminos, grated ginger, salt, and pepper. Stir well and bring to a low boil.
  5. Cook Meatballs: Carefully add the chilled meatballs to the boiling broth. Cook until the meatballs float to the surface and reach an internal temperature of 165°F (74°C). Remove the meatballs and set aside.
  6. Simmer Vegetables: Reduce the heat to a very low simmer. Add the reserved bok choy leaves and stir gently to allow them to wilt.
  7. Prepare Rice Paper Wrappers: Cut rice paper sheets in half using kitchen scissors. Soak one piece at a time in water for about 5 seconds until softened, then place on a clean plate.
  8. Wrap Meatballs: Center a cooked meatball on the softened rice paper. Fold in the sides and roll tightly until fully wrapped. Repeat for all meatballs.
  9. Serve Soup: Turn off the heat to the broth. Gently add the rice paper-wrapped dumplings to the soup. Serve immediately, garnished with additional chopped green onions as desired.

Notes

  • Ensure meatballs reach an internal temperature of 165°F for safety.
  • Use coconut aminos as a gluten-free soy sauce substitute.
  • Rice paper wrappers soften quickly; avoid soaking too long to prevent tearing.
  • Can be customized with different ground meats or added spices as preferred.
  • Serve immediately after adding dumplings to maintain wrapper texture.

Find it online: https://yumntasty.com/rice-paper-dumpling-wonton-soup-gluten-free-recipe/