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.
Prep Time20mins
Total Time20mins
Course: Appetizer
Cuisine: Asian
Servings: 10wrappers
Calories: 47kcal
Author: Jules Shepard
Ingredients
1 cup + 2 tablespoonsAll- Purpose Gluten-Free Flour Blend, plus more for dusting
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.