Won Ton Balls With Soy-Free “Soy” Sauce
I came up with a soy-free “soy” sauce recipe and wanted a great meal to pair it with. I wasn’t quite ready to create my own won ton dough recipe, so I found one online that sounded good, then modified it, and made my own allergen-friendly filling for it. I also decided to make won ton balls instead of regular won tons, which my son ended up loving.
Soy-free “soy” sauce
Dumpling recipe (I used brown rice flour as the main flour, guar gum instead of xanthan gum, and added 1 flax “egg” to it.)
1lb ground beef
1 cup spinach
1/2 cup chopped green onion (I cut mine with scissors, which I think is a lot easier than doing it with a knife)
1 tablespoon rice vinegar
1/2 teaspoon garlic powder
1/2 teaspoon minced ginger
1/2 teaspoon olive oil
1 flax “egg”
- Preheat oven to 400 degrees.
- Put together your won ton batter, then roll it out flat on a floured surface.
- Mix all of your filling ingredients together (everything listed above except for the dumpling and soy sauce recipe links).
- Cut up your rolled out won ton batter into even squares.
- Put 1-2 tablespoons of filling in each one, then roll them into balls in your hand (just like you would form a meatball).
- Put each won ton ball on a baking sheet or in a baking dish. I used parchment paper on baking sheets to keep each one from sticking.
- Bake for about 30 minutes, rotating every so often so that each side gets crispy.
- Put a few in a bowl and pour “soy” sauce over top of them.
This recipe was a huge hit, one that I will definitely be making again. Although it’s totally allergen-friendly, it still smelled and tasted just like Chinese food!
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