Gluten-Free Wonton Wrappers
Updated Feb 16, 2021, Published Dec 30, 2015
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Traditional Chinese wonton wrappers are made with wheat flour, eggs and water. This easy gluten-free adaptation makes a versatile dough for delicious Potstickers, Egg Rolls and Wonton Cups. For best results, do not replace the eggs in this recipe.
Check out more gluten-free Asian-inspired recipes
Gluten-Free Wonton Wrappers
Ingredients
- 1 cup + 2 tablespoons gluten-free all-purpose flour,, plus more for dusting
- ¼ teaspoon sea salt
- 1 large egg
- 1 egg white
- 2 tablespoons water
Instructions
- Whisk together flour blend and salt in a small bowl. In a separate bowl, combine eggs and water. Slowly stir egg mixture into flour blend with a fork and mix until a sticky dough forms. Divide the dough in half and cover one half while working with the other.
- Generously dust a clean counter or pastry mat and a rolling pin with gluten-free flour. Turn half of the dough out onto prepared surface and roll dough gently in each direction until it’s evenly thin (so thin you can almost see through it).
- Measure into 4½- to 5-inch squares of dough. Cut out squares with a pastry cutter or butter knife. Place squares on top of each other on a plate and cover with a damp tea towel while preparing remaining dough. Re-roll dough scraps to create more squares until all dough is used.
- Fill dough wrappers and cook them within a few minutes of filling, as dough will dry out rapidly. If not used immediately, cover them and refrigerate 3 to 5 days until ready to use. Dough gets somewhat more fragile with refrigeration, so bring wrappers to room temperature before filling them. Spritz with water, if necessary.
Notes
Each wrapper contains about 74 calories, 1g total fat, 0g saturated fat, 0g trans fat, 21mg cholesterol, 71mg sodium, 15g carbohydrate, 1g fiber, 0g sugars, and 1g protein.
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Originally published in Gluten Free & More.
Need a good quality gluten-free all-purpose flour for this recipe?
Can in-filled wontons be frozen
once cooked?
Hi M.J.,
This recipe was originally published by Gluten Free & More, which is a magazine that we acquired. So unfortunately we haven’t made this recipe ourselves and it didn’t have an author name on it when we got it, so I don’t have a writer I can reach out to for questions. I will say that by looking at the recipe and the note about how the dough becomes fragile after refrigeration, I’d say freezing might not work too well. If you want to make a batch of these to eat fresh and just freeze a few to see how they withstand, that would be my best suggestion. Please let us know if you try that and how it goes!
No, do not freeze them after cooking, they will be horrible. However, they can be frozen prior to cooking and cooked while still frozen, this actually works better as they hold up better.
this link the most important ingredient does not work, guess i give up on this
https://glutenfreeandmore.com/carols-all-purpose-flour
this link is the most important and it does not work…
Oh no! So sorry about that. Here is a link to Carols All-Purpose Flour
https://www.amazon.com/Carols-Gluten-Free-cookbooks-tapioca/dp/B06XH77R8W/ref=sr_1_2?crid=5XDD0GNZ5SPS&keywords=carols+gluten+free+all+purpose+flour&qid=1671125797&sprefix=carols+gluten+fre%2Caps%2C138&sr=8-2
I’m so excited to see this gluten-free wonton wrapper recipe! I’ve missed having wontons since going gluten-free, and it looks like this will be a game changer. Can’t wait to try it out! Thank you for sharing!
You are most welcome!