Cooking and Serving: 50 minutes | 60 3-inch wrappers
Ingredients
Why this recipe works | Serving suggestions | How to roll the dough thin
Description
Prep Time: 40 minutes | Cook Time: 10 minutes | Total Time: 50 minutes | Servings: 60 3-inch wrappers
Ingredients
Why this recipe works
Serving suggestions
How to roll the dough thin
Can you freeze the wrappers for later?
How to make gluten free wonton soup
The Best Gluten Free Wonton Wrappers + Wonton Soup Recipe
Instructions
SERVING SUGGESTIONS
You are going to be amazed at all the uses for these wontons. Here are some.
Use them to make our fried wontons in the Air Fryer.
how to bake them in the oven or deep fry them in oil.
Roll them larger, add traditional fillings, and make the best gluten free egg.
Make authentic-tasting gluten free wonton soup (my recipe is below!).
Make a snack or appetizer 375°F until golden.
ARE THESE THE SAME AS GLUTEN FREE DUMPLING WRAPPERS?
Yes! These gf wonton wrappers are to be used for dumplings, as described above.
Dumpling wrappers do tend to be a bit thicker than wonton wrappers, so just roll.
Rolling out won ton wrapper dough on Bethany pastry board and cloth.
out won ton wrapper dough on Bethany pastry board and cloth.
Pulling away a won ton wrapper from the rest of the dough.
away a won ton wrapper from the rest of the dough.
HOW TO ROLL THE DOUGH THIN
Even though any time you roll out dough and slice it into 3-inch squares it.
takes a bit of time, the key here is that the dough is a true pleasure to work.
with–and it’s even kind of meditative. Plus, the wonton wrappers freeze.
HOW TO ROLL THE DOUGH THIN
Even though any time you roll out dough and slice it into 3-inch squares it.
takes a bit of time, the key here is that the dough is a true pleasure to work.
with–and it’s even kind of meditative. Plus, the wonton wrappers freeze.
Notes
* 3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
* 4 tablespoons (¼ cup) warm water, (about 85°F), plus more as necessary
* 1 pound ground beef or pork
* 3 tablespoons gluten free soy sauce or tamari, plus more to season the soup
* 3 tablespoons rice vinegar
* Egg wash, 1 egg + 1 tablespoon lukewarm water, beaten well
* 4 cups chicken stock
TO MAKE THE WONTON WRAPPERS.
* In the bowl of a stand mixer fitted with the paddle attachment (or a large
bowl with a wooden spoon), place the flour, xanthan gum and Expandex, and
whisk to combine well with a separate handheld whisk.
* Create a well in the center of the dry ingredients, and add the eggs and 4
tablespoons warm water, and mix to combine on medium speed for about 1 minute
(or with the wooden spoon for at least 2 minutes).
* The dough should come together. If there are any crumbly bits, add the
remaining warm water squeezed with your hands.
* Turn the mixer speed up to medium-high, and beat until smooth, 3 to 4 minutes
(or * The dough should be smooth and pliable. If it feels stiff, add a few more
drops of water and mix in until pliable. It should be, at most, slightly
sticky but mostly just smooth.
* Transfer the dough to a piece of plastic wrap, wrap it tightly and allow it
to sit at room temperature for about 10 minutes. The dough will absorb more
water and any remaining stickiness should dissipate.
* Unwrap the dough, divide it in half and return half of it to the plastic wrap
and wrap tightly to prevent it from drying out.
* Place the remaining half of the dough on a lightly floured surface, sprinkle
lightly with more flour and roll into a rectangle about 1/4-inch thick.
* Flip and shift the dough often to prevent it from sticking, sprinkling very
lightly with more flour as necessary to allow movement.
* With a pizza wheel, pastry cutter or sharp knife, trim the edges of the
rectangle to create even edges. Remove and gather the trimmings, and set them
* Using even and sustained, but not aggressive, pressure, roll out the
rectangle until it is approximately 1/8 inch thick. Slice into 3-inch
* Alternatively, slice the 1/4-inch thick rectangle into 1 1/2-inch squares,
and roll each square evenly in all directions until it doubles in surface
area and is 1/8-inch thick. I often find this the quicker, easier way to get
squares that are the proper thickness.
HOW TO STORE THE RAW WRAPPERS.
* Stack any raw wrappers, wrap first in waxed paper and then place in a
freezer-safe container, seal tightly and freeze until ready to use.
* In a small bowl, combine the ground pork or beef, 3 tablespoons gluten free
soy sauce, rice vinegar, honey, and 1 chopped scallion. Mix gently to
* Lay out about 30 square wonton wrappers on a nonstick flat surface, and place
about 1 teaspoon of filling in the center of each skin.
* Moisten all 4 edges of each wonton skin with the egg wash, and close by
joining two opposite corners of the skin, pressing out any air and sealing
* Brush the top with more egg wash, and bring together both tips on the long
side of the resulting triangle, overlapping them slightly and brushing with
more egg wash to seal.
* In a large stockpot, boil the 4 cups of chicken stock, seasoned with more
gluten free soy sauce and more chopped scallions to taste.
* Place about 10 wontons at a time in the boiling seasoned stock, for about 4
minutes per batch (or until the meat is cooked and the noodles are tender).
* Remove the wontons with a strainer, divide among bowls, and wilt ba choy in the stock.
* Divide the soup among 4 soup bowls, and serve piping hot.
HOW ELSE TO USE THE WRAPPERS.
* Use wonton wrappers in gluten free eggrolls
or gluten free potstickers
In this one particular instance, Expandex can be replaced with an equal amount,
more easily and will generally not be as strong.
Expandex is currently readily available in the U.S. on amazon.com. If you’re in
another country from me, you may have access to Ultratex 3 and not Expandex.
To use Ultratex 3 in place of Expandex, I recommend trying a mix of 268 grams
all purpose gluten free flour + 12 grams Ultratex 3 in place of the blend above.
Ultratex 3 is at least 3 times as strong as Expandex.
About nutrition information
Nutrition information is per wonton wrapper, without dumpling filling or soup.
Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 12IU | Calcium: 1mg | Iron: 0.05mg
Nutrition information is automatically calculated, so should only be used as an
Are wonton wrappers gluten free?
No! Generally, wonton wrappers that you see in the grocery store are made with
wheat flour, so they’re not safe for anyone on a gluten free diet.
Can you buy gluten free wonton wrappers?
No, I have never seen packaged gluten free wonton wrappers for sale anywhere. If
I did, I’d buy out the store!
What’s a good substitute for wonton wrappers if you’re gluten free?
The only real substitute that I know is to use this recipe to make your own
wonton wrappers gluten free. Some people use rice paper, which can taste great,
but it won’t have the tender bite and chew that real wonton wrappers have.
Can I make these wonton wrappers ahead of time?
Yes! Stack raw, shaped wrappers, each dusted lightly with some extra gluten free
flour to keep them from sticking to one another. Wrap them first in waxed paper
and then place in a freezer-safe container, seal tightly and freeze until ready
Round won ton wrappers in a stack and being shaped
won ton wrappers in a stack and being shaped
filled wontons with scallions and bawith chop sticks
wontons with scallions and basticks