Ingredients
The following ingredients have 4 Servings
- <b>Wonton Wrapper:</b>
- 1 cup cassava flour
- 1 cup tapioca starch
- 1 cup hot water
- ½ cup avocado oil
- <b>Filling:</b>
- ½ pound ground turkey
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 green onion, chopped
- 2 cups cabbage, thinly sliced
- ½ cup carrots, thinly sliced
- 2 tablespoons coconut aminos
- 1 teaspoon salt
- <b>Soup:</b>
- 8 cups chicken bone broth
- 4 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 cup of mushrooms
- ¼ cup chopped cilantro
- ½ teaspoon onion powder
- ½ teaspoon ginger powder
- ¼ teaspoon cayenne
- 1 teaspoon garlic powder
- ½ teaspoon chili flakes
- 1 teaspoon salt
- 1 teaspoon pepper
Instruction
- In a large pot, combine broth, aminos, garlic, onion, ginger, cayenne, sesame oil, chili flakes, cilantro, salt and pepper.
- Bring broth to a boil and then simmer on low.
- While broth is simmering, combine cabbage and carrots in a strainer placed over a bowl. Pour 1 teaspoon of salt over the top. Let sit for 10 min.
- Massage cabbage and carrots to release excess water. Ring out the water and place in a medium sized bowl.
- Add ground turkey, onions, coconut aminos, garlic, ginger and salt. Set aside.
- In a large bowl, mix flours, avocado oil and hot water. Knead dough thoroughly until smooth.
- Lay parchment paper on a flat surface and sprinkle flour.
- Place 2 tablespoons of dough on the parchment and flatten with a rolling pin. Cut dough into 3 inch squares.
- Place 1 tablespoon of turkey filling in the center of the dough. With one lightly wet finger, trace two edges of the wonton dough in an “L” shape.
- Gently, enclose wonton fillings to create a triangle shape. Fold the wings inward, making sure to release any air pockets.
- Bring the broth back to a boil and gently drop wontons into the soup.
- Boil wontons for about 10 minutes.
- Serve with fresh green onions, sliced.
