Ingredients:For the wrappers:
- 2 cups all-purpose gluten-free flour, plus more for sprinkling
- 1 tsp sea salt
- 4 medium-sized eggs, beaten
- 1/4 cup warm water
For the wonton filling:
- 1/2 pound raw peeled and deveined shrimp
- 3-4 dried shiitake mushrooms, rehydrated and finely chopped
- 1 tbsp finely minced or grated ginger
- 1 tbsp finely minced or grated garlic
- 1 1/2 tbsp. Coconut Secret Coconut Aminos
- 2 tsp sesame oil
- 1/2 tbsp cornstarch
For the broth:
- 2 tsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp finely minced ginger
- 5 cups vegetable broth or chicken broth
- 2 tbsp Coconut Secret Coconut Aminos, more to taste
- 1 tbsp fish sauce
- 6 baby bok choy, cut in quarters
- 2 green onions, thinly sliced, to serve
- 1-2 tsp chili sauce, to serve (optional)
1. To make the wonton wrappers, whisk together the flour and sea salt in a large bowl. In a separate bowl. combine the eggs and water. Slowly stir the egg mixture into the flour and mix with your hands until a sticky dough forms.
2. Dust a clean surface and a rolling pin with flour. Roll the dough out as possible thinly as possible, about 1/8-inch thick, making sure the dough doesn’t stick to the surface as you go.
3. Cut the sheet of dough into 3-inch squares with a pizza cutter. Cover with a damp towel while you work on the filling.
4. To make the filling, place the shrimp in a food processor and process until finely minced. Add the rest of the ingredients and pulse 1-2 times until evenly mixed.
5. Heat oil in a medium-sized pot. Add the garlic and ginger and fry briefly. Add the broth, coconut aminos and fish sauce. Simmer for 5-6 minutes.
6. Add the wontons to the pot and boil for 5-6 minutes or until the shrimp are cooked and the wrappers are tender.
7. Remove the wontons with a strainer and divide them into bowls. Add the bok choy to the broth and cook until wilted, about 2-3 minutes.
8. Divide the bok choy and soup between bowls and top with green onions and chili sauce (optional). Serve immediately.