Whole30 Pangsit Kuah
Discover a comforting and wholesome twist on a Southeast Asian classic with this Whole30 Pangsit Kuah recipe! This nutritious take on traditional wonton soup is entirely grain-free, featuring tender dumplings made from cassava and arrowroot flour stuffed with flavorful ground chicken, ginger, and coconut aminos. Served in a light and savory chicken broth enriched with fresh bok choy and carrots, this recipe offers a perfect balance of satisfying textures and bold, umami-rich flavors. Ready in under an hour, this soup is ideal for meal prep, a quick weeknight dinner, or when you're craving something warm and nourishing. Whether you're following the Whole30 program or simply searching for a gluten-free and paleo-friendly meal, this dish brings comfort and health to your table in every steaming bowl!
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Ingredients
- 500 grams ground chicken
- 3 tablespoons coconut aminos
- 1 tablespoon ginger
- 1 teaspoon garlic powder
- 2 stalks green onion
- 3 tablespoons arrowroot flour
- 1 cup cassava flour
- 0.5 cup water
- 1 teaspoon salt
- 6 cups chicken broth
- 1 head bok choy
- 2 medium carrots
Directions
Step 1
In a bowl, mix the ground chicken, 1 tablespoon of coconut aminos, finely grated ginger, garlic powder, and finely chopped green onion. Set aside the filling mixture.
Step 2
In a separate bowl, combine cassava flour with a pinch of salt and gradually add water, mixing it into a dough. Knead until it becomes smooth and pliable.
Step 3
Roll the dough into a thin sheet on a lightly floured surface (use cassava or arrowroot flour to dust). Cut into approximately 3-inch squares or circles, depending on your preference.
Step 4
Place about a teaspoon of chicken filling in the center of each dough piece, fold over, and seal the edges by pinching them firmly or using the prongs of a fork.
Step 5
Bring the chicken broth to a simmer in a large pot. Add the remaining coconut aminos. Chop the bok choy and slice the carrots thinly and add them into the broth.
Step 6
Carefully lower the dumplings into the simmering broth and cook for about 8-10 minutes, until the dumplings float to the top and the filling is cooked through.
Step 7
Adjust seasoning with salt and additional coconut aminos if needed.
Step 8
Serve hot, garnishing with additional green onions if desired.
Nutrition Facts
| Serving size | (2595.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1450.9 |
| Total Fat 41.7g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 424.1mg | 0% |
| Sodium 7008.5mg | 0% |
| Total Carbohydrate 151.6g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 25.1g | |
| Protein 124.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 490.0mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 5506.0mg | 0% |
Source of Calories