Gluten-Free Wonton Soup with Homemade Wrappers

Gluten-free wonton soup pairs tender dumplings filled with seasoned pork and shrimp with a light, savory broth, bok choy, and scallions. This version uses a rice-flour and tapioca wrapper dough rather than wheat wonton skins; the wrappers take a little care to roll, but they cook directly in the soup for a satisfying bowl.

Ingredients

1 cup (120 g) white rice flour, plus more for dusting
½ cup (60 g) tapioca starch
¼ teaspoon fine salt (1.5 g)
1 large egg (about 50 g without shell)
2 tablespoons (30 ml) warm water, plus 1–2 teaspoons (5–10 ml) as needed
6 ounces (170 g) ground pork
4 ounces (115 g) raw shrimp, peeled, deveined, and finely chopped
1 tablespoon (15 ml) gluten-free tamari
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon finely grated fresh ginger (2 g)
1 small garlic clove, finely grated (about 3 g)
2 tablespoons (12 g) finely sliced scallion, plus 2 tablespoons (12 g) for serving
6 cups (1.4 L) low-sodium chicken broth, labeled gluten-free
1 tablespoon (15 ml) gluten-free tamari, for the broth
2 teaspoons (10 ml) rice vinegar
4 ounces (115 g) baby bok choy, halved lengthwise or roughly chopped
⅛ teaspoon ground white pepper (about 0.3 g), or to taste

Instructions

Make the wrapper dough. Whisk the rice flour, tapioca starch, and salt in a bowl. Beat the egg with 2 tablespoons (30 ml) warm water, then stir it into the dry ingredients. Knead in the bowl until the dough holds together. If it crumbles, add extra water 1 teaspoon (5 ml) at a time; if sticky, dust lightly with rice flour. Cover and rest for 10 minutes so the flour hydrates.
Mix the filling. While the dough rests, combine pork, chopped shrimp, 1 tablespoon (15 ml) tamari, sesame oil, ginger, garlic, and 2 tablespoons (12 g) scallion. Mix until evenly combined, taking care not to overwork it. Keep the filling chilled until you are ready to assemble.
Roll and cut the wrappers. Divide the dough into 2 portions and keep one covered. Roll the other between two sheets of parchment to about 1⁄16 inch (1.5 mm) thick. Peel off the top sheet and cut into roughly 3-inch (7.5-cm) squares. Gather scraps, cover, and repeat with the remaining dough. Gluten-free dough can crack at the edges; press cracks together rather than stretching the wrappers. Keep cut wrappers covered so they do not dry out.
Fill the wontons. Put about 1 level teaspoon (5 g) filling in the center of each square. Moisten two adjoining edges with a fingertip dipped in water, fold over to make a triangle, and press firmly around the filling to seal, squeezing out air. Bring the two triangle tips together and press them to close. Set each wonton on a rice-flour-dusted tray and cover with a clean towel. Do not overfill: a thin, well-sealed dumpling is less likely to split.
Heat the broth. Bring the chicken broth and the remaining 1 tablespoon (15 ml) tamari to a gentle simmer in a large pot. Stir in the rice vinegar and white pepper. Taste before adding salt, since broth and tamari vary in saltiness.
Cook the wontons and greens. Lower the wontons into the simmering broth in batches, leaving room for them to move. Keep the liquid at a gentle simmer rather than a hard boil, which can break the delicate wrappers. Cook for about 5–7 minutes, until the wrappers are tender and the filling is cooked through. Check the center of a larger wonton with a food thermometer: the USDA FSIS safe minimum internal temperature for ground pork is 160°F (71°C); shrimp should be opaque. Add the bok choy for the final 2–3 minutes, until tender but still bright.
Serve. Divide wontons, bok choy, and hot broth among four bowls. Finish with the reserved scallions and serve promptly.

Tips

Check every label. Tamari, broth, and seasonings can contain wheat or be subject to cross-contact. Choose products labeled gluten-free and use clean utensils and work surfaces.
Adjust dough by feel. Rice flour absorbs moisture differently by brand. Add water gradually; the dough should be pliable enough to roll but not tacky. Roll between parchment to avoid adding too much dusting flour.
Seal with care. Keep wrappers covered, use only a small amount of filling, and press out trapped air. If a wrapper tears, patch it with a small scrap of dough and a dab of water before cooking.
Make a shortcut. If you find packaged gluten-free wonton wrappers, use them according to their package directions. Their thickness and cooking time may differ from this homemade dough.

Serving Suggestions

Serve the soup as a light main course with extra scallions, a few drops of toasted sesame oil, and chili crisp only if its label confirms it is gluten-free. A side of steamed rice or a simple cucumber salad makes the meal more substantial. Set out tamari and rice vinegar so diners can adjust the broth at the table.

Variations

For a pork-only filling, replace the shrimp with an equal amount of ground pork; keep the filling at 10 ounces (285 g) total and cook it to 160°F (71°C). For a shrimp-forward version, use 10 ounces (285 g) finely chopped raw shrimp instead, and cook the filling to 145°F (63°C). You can also replace bok choy with 2 cups (60 g) spinach, stirring it in during the last minute. For a vegetarian soup, use vegetable broth and a separately prepared filling of finely chopped mushrooms and firm tofu; cook the filling thoroughly and ensure the wrappers contain no animal ingredients if needed.

Storage and Reheating

For the best texture, store cooked wontons and broth separately if possible; wrappers soften the longer they sit in liquid. Refrigerate both within 2 hours in covered containers and use within 3–4 days. Reheat broth and wontons gently on the stove until steaming throughout, and bring leftovers to 165°F (74°C), checking with a food thermometer. Avoid repeated cooling and reheating. Uncooked wontons can be frozen in a single layer on a tray, then transferred to a freezer-safe container; cook them from frozen in gently simmering broth, allowing extra time and checking the filling temperature.

Frequently Asked Questions

Can I make the wontons ahead?
Yes. Assemble them up to a day ahead and refrigerate in a single layer on a rice-flour-dusted, covered tray. For longer storage, freeze them uncooked. Avoid stacking fresh wontons, since they may stick or dry at the edges.

Why are my gluten-free wrappers cracking?
The dough may be too dry, too thick, or exposed to air for too long. Knead in water a few drops at a time, roll between parchment, and keep unused dough and cut wrappers covered. Small edge cracks can usually be pressed closed.

Can I use a different gluten-free flour?
Not as a direct one-for-one swap. Rice flour and tapioca starch provide a balance of structure and flexibility, while other blends absorb water differently. A blend containing xanthan gum may produce a different texture and need a different hydration level.

How can I tell when the wontons are done?
The wrappers should be tender, and the filling must reach its safe temperature: 160°F (71°C) for ground pork or 145°F (63°C) for fish and shrimp, checked at the center with a food thermometer. A floating wonton alone is not a reliable doneness test.

Can I cook the wontons in water instead of broth?
Yes. Simmer them in a separate pot of water, then transfer them to hot broth. This keeps any starch released by the wrappers from clouding the soup, and makes it easier to manage batches.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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