Great site and great recipe! Just not AIP compliant. So I thought hey I could just use my ravioli recipe in place of the wonton wrappers, well long story short, it worked!! This soup just really hit the spot! It is different than the style of foods I normally make and variety sure does make eating with restrictions much easier!
On a side note: I loved the shape of these won tons because I just thought they were so pretty. However that being said, when I make it again I think I will just make them the ravioli shape. It just felt like a lot of dough to me. Though I did cut into them and eat
each one in 3-4 bites. Or maybe rolling out the dough just a bit thinner would have been better. I really love how easy this dough is to work with! If you can have eggs, just use eggs in place of the gelatin eggs. If you can have xanthan gum use it, if you can not, don't worry but your dough will be just a little more fragile.
1/4 Cup Arrowroot Starch (Order Here)
1/2 Cup Cassava Flour (I like Otto's Naturals!) (Order Here)
2 Gelatin eggs (Use eggs if you have reintroduced them) (Order Here)
1 tbs of olive oil
1/4 tsp xanthan gum (only if you have reintroduced)
1 lp pork sausage
1 tbs coconut aminos(Order Here)
1 tsp ginger paste
1 large yellow onion chopped fine
1 tsp fish sauce (I use Red Boat Fish Sauce) (Order Here)
3 anchovies smashed to paste
Garlic salt to taste
Pepper to taste (If you have reintroduced)
8 cups bone broth (You can use stock too)
1 cup fresh spinach
1/2 lp sliced mushrooms
1 large yellow onion
1 tsp fish sauce
1 tbs coconut aminos (Order Here)
1 tsp ginger paste
salt to taste
pepper to taste (If you have reintroduced)
In a large skillet add a tbs oil and your chopped yellow onion. Begin to pan fry on med heat until slightly translucent and add your pork sausage. Pan fry until cooked and add all your seasonings. Continue to cook until all liquid is cooked off. Pour into a bowl and set aside to cool.
Now you will prepare your won ton dough. Combine dry ingredients and whisk together. Make your gelatin eggs (or whisk 2 eggs thoroughly) whisk with olive oil and add to dry ingredients. Work the ingredients together to form your dough. Let the dough sit for 5 min or so to fully incorporate all the liquid. If your dough is not pulling together try adding 1 tab cool water. Before adding water though try to form dough together with your hands. You may find a little pressure will do wonders. Now I kneaded the dough a little, just for a min or so. Then rolled it out in a large thin sheet on my cutting board. I dusted the cutting board with a little cassava flour first. Trim the edges off with a knife to make it square. Then cut into 3x3 inch squares. Stack your squares to the side.
Now time for your broth. Start with 8 cups or so of bone broth or stock. Keep in mind the more flavorful broth you start out with the more flavorful soup you will have in the end. Bring your broth up to a low rolling boil. Chop your large onion and add to the broth. Slice all your mushrooms and add them in. Now add in any left over pro sausage from your filling. If you want less fat in the broth, pat the sausage as dry as you can with a paper towel. Add all your other seasonings and turn your heat down to low. Add fresh spinach and stir in. the spinal will wilt down nicely without higher heat.
Now take each square of dough, wash the wrap with an egg wash or a gelatin egg wash and add a small amount of filling to the center. If you feel that the dough is having trouble wrapping around the filling, add a little less. Fold the corners together as seen in the photos below, forming a triangle. then fold the two sides in to form the final product. Cover with an egg wash.
Now in your skillet that you used to make your filling, Add in enough water to boil the won tons in. Bring the water to a boil, add in all the won tons and boil for about 3 min. They should be floating nicely. Strain out won tons and add to your soup pot, serve and enjoy! You could also top with some fresh chopped scallions or toasted sesame seeds (if you have reintroduced seeds)