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Wrapper-less wontons deliver all the flavor of the classic soup dumpling without the fiddly dough — just seasoned pork rolled into golden, oven-baked meatballs. Coconut aminos, ginger, fish sauce, and toasted sesame oil give the pork its unmistakable wonton filling flavor. Drop them into hot broth and you have wonton soup in a fraction of the time.
Pro Tips
- Mix the seasonings and coconut flour together before adding the pork. That even distribution is what makes every meatball taste like wonton filling rather than plain pork.
- Roll the meatballs golf ball-sized and keep them uniform so they bake through in the same 15-20 minutes at 425F.
- The coconut flour absorbs the seasonings and keeps the interior tender — it is a small ingredient doing important work.
- For the AIP version, simply omit the sesame oil. The ginger and green onions carry plenty of aroma.
Frequently Asked Questions
How many meatballs does this recipe make?
About 30 small meatballs — 6 to 8 servings of wonton soup, depending on how many land in each bowl.
Can I pan-fry these instead of baking?
Yes, though baking at 425F is easier for a big batch and gives even browning. Pan-frying gives a crisper crust if you don't mind the extra attention.
Which broths work best with wrapper-less wontons?
Chicken broth, pork broth with shiitake and ginger, dashi, shrimp cilantro broth, or classic beef pho all make great homes for them.
Can I freeze them?
Bake them fully, cool, and freeze in a single layer before bagging. Reheat straight from frozen in hot broth or a 350F oven.
Recipe Card
Ingredients
Method
- ADD TO
- Chicken Broth
- Pork Broth with Shiitake Mushrooms and Ginger
- Dashi Broth
- Shrimp Cilantro Broth
- Classic Beef Pho
- Egg Drop Soup
