Recipe: Won Ton Balls With Soy-Free “Soy” Sauce

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Won Ton Balls With Soy-Free “Soy” Sauce
(gluten/dairy/soy/corn/egg free)

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”

Making It:

  1. Preheat oven to 400 degrees.
  2. Put together your won ton batter, then roll it out flat on a floured surface.
  3. Mix all of your filling ingredients together (everything listed above except for the dumpling and soy sauce recipe links).
  4. Cut up your rolled out won ton batter into even squares.
  5. Put 1-2 tablespoons of filling in each one, then roll them into balls in your hand (just like you would form a meatball).
  6. 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.
  7. Bake for about 30 minutes, rotating every so often so that each side gets crispy.
  8. 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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