YIELD: 2 dozen wontons (4 to 6 servings) | PREP TIME: 20 minutes (not including time to make the noodle dough) COOK TIME: 3 minutes
FOR THE FILLING:
• ½ pound ground pork
• ½ cup minced green onions (2 to 3 large)
• 1 large egg yolk
• 1 tablespoon (15 ml) minced fresh ginger
• 1 tablespoon (15 ml) coconut aminos
• 1 teaspoon (5 ml) fish sauce
• 1 teaspoon (5 ml) unseasoned rice vinegar
• 1 teaspoon (5 ml) toasted sesame oil
• Cassava flour, for dusting
• 1 batch Homemade Noodle dough
1. Make the filling: Place all of the ingredients in a medium bowl and mix with your hands to combine.
2. Lightly dust your work surface with cassava flour. Roll out the noodle dough as thinly as possible into a rectangle that’s roughly 15 by 10 inches. Use a sharp knife to cut the dough into 2½-inch squares. Cover with damp paper towels to keep the squares from drying out while you make the wontons.
3. Brush one of the squares with water to dampen it. Place about 1 teaspoon (5 ml) of filling just off center and fold over the other side to form a triangle. Press the edges together to seal. If desired, fold up the edges toward the filling and pinch off the extra dough. Repeat with the remaining squares and filling.
4. Bring a large pot of salted water to a boil. Gently add the wontons and cook for 3 minutes, or until the pasta and filling are fully cooked.
Chef’s Tip: This dough is fragile and can be difficult to work with, so don’t rush, and don’t be afraid to dampen the dough as you’re working with it to make it more pliable.
ADD TO : Chicken Broth, Pork Broth with Shiitake Mushrooms and Ginger, Dashi Broth, Shrimp Cilantro Broth.
More Recipes You'll Love
Wontons made with grain-free cassava noodle dough wrap a savory pork filling of ginger, coconut aminos, and toasted sesame oil. The squares roll thin, fold into classic triangles, and cook in just three minutes in boiling water. Add them to any broth you love for a wonton soup that tastes like the real thing.
Pro Tips
- Keep the cut dough squares covered with damp paper towels while you fold. Cassava dough dries out fast, and dry wrappers crack instead of sealing.
- Dampen each square with water before folding — it acts as the glue that keeps the wontons closed in the simmering water.
- Work slowly and keep the dough pliable by dampening it as you go, as the chef's tip advises. This dough is fragile and rushes will show.
- Only about a teaspoon of filling per wonton. Overstuffed wontons burst open during the 3-minute cook and spill their filling into the pot.
Frequently Asked Questions
What broth is best for wonton soup?
Chicken broth is the classic, but pork broth with shiitake and ginger, dashi, or shrimp cilantro broth all make spectacular wonton soups.
How many wontons does this recipe make?
About two dozen — 4 to 6 servings of wonton soup depending on how many land in each bowl.
Can I freeze these wontons?
Yes — freeze the folded, uncooked wontons on a sheet pan first, then bag them. Cook them straight from frozen, adding a minute or two to the cook time.
What is the filling made of?
Ground pork with green onion, ginger, coconut aminos, fish sauce, rice vinegar, and toasted sesame oil — savory, aromatic, and completely grain-free.
Recipe Card
- ½ lb ground pork
- ½ cup minced green onions (2 to 3 large)
- 1 large egg yolk
- 1 tbsp minced fresh ginger
- 1 tbsp coconut aminos
- 1 tsp fish sauce
- 1 tsp unseasoned rice vinegar
- 1 tsp toasted sesame oil
- Cassava flour, for dusting
- 1 batch Homemade Noodle dough
- Make the filling: Place all of the ingredients in a medium bowl and mix with your hands to combine.
- Lightly dust your work surface with cassava flour. Roll out the noodle dough as thinly as possible into a rectangle that’s roughly 15 by 10 inches. Use a sharp knife to cut the dough into 2½-inch squares. Cover with damp paper towels to keep the squares from drying out while you make the wontons.
- Brush one of the squares with water to dampen it. Place about 1 teaspoon of filling just off center and fold over the other side to form a triangle. Press the edges together to seal. If desired, fold up the edges toward the filling and pinch off the extra dough. Repeat with the remaining squares and filling.
- Bring a large pot of salted water to a boil. Gently add the wontons and cook for 3 minutes, or until the pasta and filling are fully cooked.
ADD TO : Chicken Broth, Pork Broth with Shiitake Mushrooms and Ginger, Dashi Broth, Shrimp Cilantro Broth.
