Rice Paper Dumpling “Wonton” Soup (Gluten-free)
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This wonton soup-inspired rice paper dumpling soup has all of the flavors and vibes you love about wonton soup, but it’s totally gluten-free!
What is Wonton Soup?
Wonton soup is a Chinese cuisine dish made with a flavorful chicken broth and filled wontons. Wontons are a Chinese dumpling made with a wonton wrapper and are typically filled with pork, though they can also be made with other proteins like chicken. The soup is comforting, and bursting with flavor!
It’s a dish that was a family favorite growing up, and one that I’ve been wanting to recreate for years. This version is inspired by a traditional wonton soup, but made with a chicken and rice paper dumpling to keep the recipe gluten-free! It’s also soy-free.
Why you’ll love this Gluten-Free Wonton Soup
- The broth is super flavorful. One thing I remember about wonton soup as a kid is that the broth is full of flavor. This soup recreates a flavorful broth that’s also packed with ginger for punch.
- It feels like the real deal. The rice paper may not be traditional, but when you bite into it, it really feels like the real thing.
- It’s super nourishing. This soup will not only fill you up, but it’s made with nourishing ingredients like ginger, bok choy, and chicken.
The Ingredients in the Gluten-Free Wonton Soup
- Ground Chicken. You can also use ground pork if you prefer.
- Rice Paper. You can buy this online or in many grocery stores.
- Baby Bok Choy Leaves, Green Onions, Ginger, Garlic, Salt, Pepper, Coconut Aminos, and Avocado Oil. These combine with the ground chicken to form the meatball inside the rice paper.
- Chicken Broth, Coconut Aminos, Rice Wine, Ginger, Salt, Pepper, and Baby Bok Choy. These ingredients make the delicious broth to accompany the “wontons”.
- Green Onions. For topping.
How to make Gluten-Free Wonton Soup
- Step One. Combine the meatball ingredients.
- Step Two. Roll the meatballs and set aside.
- Step Three. Prep the broth and bring to a boil.
- Step Four. Carefully add the meatballs to the broth and boil until the meatballs float and read an internal temperature of 165 F. Remove the meatballs and set aside.
- Step Five. Bring the broth to a very low simmer and add the bok choy leaves.
- Step Six. Roll the meatballs into the softened rice paper and set aside.
- Step Seven. Turn the heat off of the soup and add the dumplings. Serve immediately topped with additional green onions.
Tips & Tricks
- Mix up the filling by using ground pork. A classic way to make wonton soup that would also be great in this recipe.
- Season to taste. I really like this soup to have a strong ginger flavor, but you can always season it a little bit differently if you prefer!
- Practice with the rice paper. It does take a bit of time to learn how to use rice paper if you’re new at it. Luckily, this recipe is very forgiving and you don’t need to make it look perfectly pretty!
How many wontons should you serve with each bowl?
It depends on the person, but I like to start with 4-5 and go from there!
Can you make this recipe grain-free and AIP?
Technically, yes! It would be a little different, but you can actually skip the rice paper altogether and just eat the soup with the wonton filling as meatballs. You’ll also skip the Shaoxing wine and add apple cider vinegar instead. All of the flavors will still be there, and the soup will now be AIP.
Can you make this recipe ahead of time?
This recipe is definitely best fresh as the rice paper won’t hold up in the broth for too long.
However, you can make it ahead of time by simply boiling the meatballs and making the broth. When you’re ready to serve it, you can reheat the broth and roll the meatballs in the rice paper to serve.
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Rice Paper Dumpling “Wonton” Soup (Gluten-free)
- Total Time: 50 minutes
- Yield: 3 servings 1x
- Diet: Gluten Free
For the wontons
- 2 baby bok choy leaves
- 3 green onions
- 1 thumb ginger, grated
- 1 clove garlic, minced
- 3/4 lb ground chicken
- Salt and pepper
- 1 tbsp coconut aminos
- 1 tbsp avocado oil
- 8 sheets of rice paper
For the broth
- 5 cups chicken broth
- 2 tbsp coconut aminos
- 1 tbsp ricee wine vinegar
- 1 large thumb ginger, grated
- Salt and pepper
- 1 head baby bok choy, chopped
- 2 tbsp green onion, chopped
- To prep the vegetables, chop the thick white ends off of the baby bok choy leaves, leaving only the thin green leaves. Set the white ends aside to use in the broth. Chop the leaves into thin strips. Chop the green onion.
- Make the meatballs by combining the ground chicken, bok choy, green onion, ginger, garlic, salt, pepper, coconut aminos, and avocado oil.
- Scoop into small meatballs, wetting your hands to roll the meatball into 1″ circles. You should have about 15 meatballs. Set aside on a plate and allow to chill in the fridge.
- Using a large stock pot, combine the broth, rice wine, coconut aminos, ginger, salt and pepper. Stir and bring to a low boil.
- Carefully add the meatballs to the broth and boil until the meatballs float and read an internal temperature of 165 F. Remove the meatballs and set aside.
- Bring the broth to a very low simmer and add the bok choy leaves. Stir to combine and allow to wilt.
- While the soup simmers, prepare a station for rolling the meatballs into the rice paper. Using kitchen scissors, cut the rice paper in half. Working with one piece at a time, dip the rice paper into water to soften for about 5 seconds. Set on a clean plate and place the meatball in the center. Fold in the sides and continue to roll until the meatball is fully rolled in the wrapper. Set aside and repeat for all of the meatballs.
- Turn the heat off of the soup and add the dumplings. Serve immediately topped with additional green onions.
Inspired by I Heart Umani.
It would be a little different, but you can actually skip the rice paper altogether and just eat the soup with the wonton filling as meatballs. You’ll also skip the pepper and Shaoxing wine and swap apple cider vinegar instead. All of the flavors will still be there, and the soup will now be AIP.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 30
- Cook Time: 20
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Chinese inspired
- Serving Size: 1 serving
- Calories: 249
- Fat: 14.8g
- Carbohydrates: 10.5g
- Fiber: 1.1g
- Protein: 23.3g
Keywords: wonton soup, gluten free wonton soup
This recipe was so fun! It came out really yummy. I only submerged the meatballs that we ate and stored the rest in a container separately from the broth. I loved this recipe!
I totally messed up the rice paper wrappings, but the soup and meatballs were tasty anyway! My non-AIP family liked it and we will be making it again.
I wrapped the meatballs with the rice paper, covered them in the fridge overnight and want to serve today. What the best way to heat the wontons before putting I. The soup bowl with the broth. I want to be sure they are hot too. Can I microwave the wontons in rice paper with good results?
Rice paper actually harden if left in the fridge so I’d recommend only doing the rice paper fresh!