Easy Wonton Soup recipe with gluten-free wontons! These homemade wontons are filled with juicy chicken and shrimp and you’ll be surprised how easy it is to make them with rice paper! The recipe comes with step-by-step photos and a video. You’ll be making gluten-free wonton soup in no time!

Easy wonton soup recipe with gluten-free rice wonton wrappers.

Easy Wonton Soup (Gluten-Free)

First, I want to mention that this wonton soup recipe is gluten-free. It’s not a 100% Paleo recipe. This is probably the first time I shared a gluten-free recipe that doesn’t also fall into the Paleo category. Ever since I shared my Paleo Dim Sum – Shumai in 2015 (Keto and Whole30 friendly, using cabbage leaves) and Paleo Har Gow Dumplings, many readers have been asking for an easier and quicker recipe to make gluten-free dumplings without having to make the dumpling wrappers from scratch.

Similar to my Paleo Egg Rolls, made with store-bought coconut wraps. I went on looking for a shortcut to make gluten-free wontons with wrappers that people can easily find in stores.

Shrimp and chicken wonton ingredients

Gluten-Free Wonton Wrappers

Store bought wonton wrappers aren’t gluten-free because it’s made with wheat flour. There are a few homemade gluten-free wonton wrappers made with rice flour in google search but you still need the time to make the wrappers before you can make the wonton soup. So this easy wonton soup recipe is a workaround for people who can’t have gluten and need a quick fix to satisfy wonton jones!

Chicken and shrimp wonton meatballs paleo whole30 keto

Mom’s Low Carb Wonton Fillings

Growing up with Chinese parents living in Taiwan, there are an abundance of wonton soup shops all over the city. Wontons come in various shapes, fillings, and soup broth. My favorite type is shrimp and chicken wonton soup or shrimp with pork wonton soup. Regardless what flavors they are, I prefer thin wonton wrappers that just melt in your mouth. I can easily swallow 10 of them no problem!

Gluten-Free Wontons with Rice Paper

After many failed attempts, I realize that I can’t apply the traditional wonton making method to gluten-free wontons if I were to use rice paper. The rice paper is not meant to be cooked/steamed because they melt easily once in contact with heat and moisture. So if you were to stuff the wontons with raw meat fillings, the rice paper will turn into a gooey mess before the fillings are cooked through.

How to fold rice paper wontons

So what’s the workaround?

To keep it easy and delicious, it turns out I need to cook the wonton meatballs first! Since rice paper can’t be in contact with heat, it makes a whole lot of sense to cook the meatballs separately.

If you are on Keto or are doing a Whole30, this is where you’d stop. The wonton meatballs are super juicy, soft, and absolutely delicious. Skip the rice paper wrapper and I guarantee you’d still be very happy about the wonton meatball soup!

Paleo wontons gluten-free

How To Make Gluten-Free Wontons

  1. Cut a 9-inch rice paper in half and soak it in room temperature water until soft, about 45 seconds to 1 minutes.
  2. Place the rice paper over a flat cutting board and add a cooked wonton meatball in the center on top of the wrapper.
  3. Bring a corner up to overlap with the meatball and use the other hand to create a small pleat and the hand that’s holding the wrapper to hold and pinch pleat.
  4. Continue pleating, folding, and pinching until you almost go around the entire meatball. Finally twist the wrapper to go around it to seal all corners.
  5. Use scissors to trim off extra dough at the top if preferred.

The gluten-free wonton rice wrappers are much softer and more slippery. It takes a few tries to get it right but I have confidence that you can absolutely do this! Watch the video tutorial below for a quick demo!

Wonton soup broth I Heart Umami

Wonton Soup Broth

Any homemade chicken bone broth or store bought chicken stock will work perfectly for our wonton soup base. To keep it Asian flavored, add a few thin slices of ginger root and 2 whole scallions (including the tip end that we usually cut away) and dice them to 3 large sections to add to the soup. The wonton soup broth will be light and fragrant and it goes perfectly with our wontons!

Easy wonton soup recipe with gluten-free rice wonton wrappers.

Wonton Soup Gluten-Free Recipe

More Paleo Chinese Dumpling and Dim Sum Recipes:

Watch The Easy Wonton Soup Video for a quick tutorial!

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Homemade wonton soup gluten-free
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Easy Wonton Soup (Gluten-Free Wontons)

Prep Time: 15 mins
Cook Time: 10 mins
Wonton wrapping time: 15 mins
Total Time: 40 mins
Servings: 6 people
Author: ChihYu
Easy Wonton Soup with gluten-free rice wonton wrappers! These shrimp and chicken wontons will satisfy your wonton jones! Makes about 25 wontons.
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Ingredients

  • 13 pieces rice paper wrappers , 9-inch (22cm) per wrapper

Wonton Meatball Fillings

  • ½ lb shrimp, peeled and deveined
  • ½ lb ground chicken or pork
  • 2 whole scallions, finely chopped
  • 2 tbsp finely chopped chives, plus more for garnish
  • 1 tsp grated ginger
  • 1 tbsp coconut aminos
  • 1 tsp toasted sesame oil
  • ¼ tsp coarse sea salt
  • 2 tsp olive oil

Wonton Soup Broth:

  • 2 Whole3 scallions
  • 2 ¼ cups chicken bone broth
  • 1 ½ cups water
  • 0.1 oz. ginger slices, about 4 thin slices

Optional Seasonings/Ingredients:

  • Salt to taste
  • Small pinch white pepper
  • 1 tsp toasted sesame oil
  • Baby bok choy, halved, as much as you like

Instructions

  • Use a kitchen scissor to cut the rice wrappers in half. The rice paper will be in a half moon shape. Set them aside.

Make wonton meatballs:

  • Finely chop/blend the shrimp in a mini food processor until it becomes a sticky paste. Combine with the rest of ingredients from chicken to salt, except the olive oil. Stir in one circular direction until it becomes a sticky paste, about 3 minutes.
  • To form the wonton meatballs, add the olive oil to the meat paste. This will prevent it from sticking to your hands. Form about 25 meatballs at 0.5 oz. per meatball. Repeat the process until you finish the entire paste. Set them aside in the fridge while preparing the soup base.

Wonton soup broth :

  • Rinse/wash the scallions. With the scallion roots (the part where we usually discard), dice them to 3 large and equal sections.
  • In a medium size soup pot, add the scallions, stock, water, and ginger. Cover with a lid and bring it to a gentle simmer over medium-low heat. Discard the ginger and scallions before adding the meatballs.

Cook the meatballs:

  • Bring the soup broth to a gentle simmer, carefully slide the wonton meatballs one-by-one to the hot broth. Once the meatballs float to the top, simmer 30 seconds additional so they are cooked through. Set the meatballs aside to let cool.

Wrap the Wontons with Rice Wrappers:

  • Soak one piece of the rice wrapper in room temperature water until it becomes pliable, about 45 seconds to 1 minute.
  • Place the rice paper over a flat cutting board and add a cooked wonton meatball in the center on top of the wrapper.
  • Bring a corner up to overlap with the meatball and use the other hand to create a small pleat and the hand that’s holding the wrapper to hold and pinch the pleat.
  • Continue pleating, folding, and pinching until you almost go around the entire meatball. Finally twist the wrapper to go around it to seal all corners.
  • Use scissors to trim off extra dough at the top if preferred.

Final Touch:

  • Taste and season the wonton broth and see if you’d like to add more salt, white pepper, and toasted sesame oil.
  • Place 4 meatballs per serving bowl. Add the broth and blanched baby bok choy. Garnish with chopped chives.

Video

Notes

  • The gluten-free wonton rice wrappers are much softer and more slippery. It takes a few tries to get it right. Be sure to watch the video tutorial on how to wrap wontons, using rice paper!
  • If you are on Keto or are doing a Whole30, make the wonton meatballs and the soup broth without the rice wrappers. The wonton meatballs are super juicy, soft, and absolutely delicious. I guarantee you’d still be very happy about the wonton meatball soup!
  • Can’t have shrimp? Check out my mom's chicken meatball soup recipe!
  • The nutrition label is calculated with 4 wontons per serving. 

Nutrition

Serving: 1serving | Calories: 127kcal | Carbohydrates: 3g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 128mg | Sodium: 456mg | Potassium: 304mg | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 2.1mg | Calcium: 63mg | Iron: 1.4mg
Course: Appetizer, Soup
Cuisine: Chinese
Keyword: Easy Wonton Soup, Gluten-free wontons, Shrimp and chicken wonton soup, Wonton Soup
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.

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Easy wonton soup recipe with gluten-free rice wonton wrappers.