Ingredients
Instructions
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1.
WONTON FILLING; Combine the filling ingredients and place in the fridge while you prepare the soup broth
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2.
SOUP BROTH; Add broth, water, ginger, green onions, rice vinegar, salt and white pepper in a large soup pot. Cover and simmer for 2 minutes. Remove ginger and green onions before adding the meatballs
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3.
SHAPE THE MEATBALLS: Shape the meat mixture into balls about the size of a walnut. If the mixture sticks to your hands, lightly oil your hands with olive oil. I used a small oiled cookie scoop
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4.
Add the meatballs to the simmering broth and cook for 4 - 5 minutes or until cooked through. Remove with a slotted spoon and place on a plate to cool
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5.
WRAP THE DUMPLINGS WITH RICE WRAPPERS: Soak one piece of rice wrapper at a time in water until it becomes pliable, about 45 seconds
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6.
Place the rice paper over a flat working surface. Using scissors, cut it in half. Place a meatball in the middle. Fold the wrapper into a triangle. Press to seal the edge. Then place one corner on top of the other corner and press to seal. Set wontons on a plate lightly brushed with olive oil to avoid sticking.
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7.
TO SERVE: Bring the broth to a simmer and add your veggies. Cook for about 1 minute allowing the veggies to wilt.
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8.
Place meatballs in a bowl, add hot broth with veggies and garnish with green onions. Enjoy!
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9.
*NOTE, once the meatballs are wrapped with wonton wrappers do not cook them, or they will fall apart
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