I love making this gluten-free wonton soup when visiting family members. This dish os very nostalgic to my childhood and I'd love to share its goodness with you.
2sprigsgreen onions (scallions or green shallots) - chopped
1mediumegg
Wonton Ingredients
1 ⅓cupall purpose flour (plain flour Australia and UK) - gluten-free all-purpose
3mediumegg - beaten
5tablespoonswater - warm
8cupsbeef stock (beef broth or beef bouillon)
1cupshrimp (prawn)
4bulbsbaby bok choy - pulled into three-inch pieces
1cupsnow peas
Instructions
Put flour in a bowl and make a well in the centre.
Pour beaten eggs into the centre.
Add warm water and slowly mix the edges with a spoon so the flour falls to the centre and becomes a dough.
Knead the dough and form it into a ball.
Wrap the ball and let it sit at room temperature for 10 minutes.
Flour your counter and roll out half the dough with a rolling pin until it's "fairly thin".
Use a pizza cutter or similar about 4x3 inches.
Cut as many squares as you can and roll out the leftover dough, making as many squares as possible.
Use your hands to mix the pork, soy sauce, sesame oil, mushroom, green onions and egg.
Fill the dough squares with a spoonful of pork mixture. Dip your finger in water and generously wet all the edges of the square. Fold it into a triangle, sealing the edges well with more water if needed. Wet the corners of the triangle and stick the two corners together to form a wonton!
Boil broth on medium-high.
Add wontons.
Cook until wontons float to the top, and then a little longer. They take longer to cook than gluten wontons (7 to 8 minutes).
Add some uncooked shrimp and cook for 2 minutes.
Simmer on low.
Add snow peas and baby bok choi.
Serve and garnish with chopped green onions, a drop of soy sauce, and a drop of sesame oil.