Craft yourself some classic Chinese dumplings that taste light and crispy, without the pesky gluten.
I used to eat wontons all the time with my friends until I started having trouble digesting gluten. Now, I use this recipe for gluten-free wonton wrappers to make my own from scratch. They turn out light, crispy, and perfect for transforming takeout night into an epic evening at home.
Wontons are thin-skinned Chinese dumplings that are filled with meat and/or veggies, and can be dipped in all kinds of sauces. They’re light and airy, yet satisfying and filling at the same time. I always wondered how Chinese cooks accomplished such a feat, yet now I have the secrets on hand. The trick is in how flat the dough is rolled, so that it becomes thin and crispy once cooked.
Made with a gluten-free flour mix, these wonton wrappers are just as scrumptious as regular ones, with the same stretchy texture and savory taste. Who said gluten-free dishes had to be difficult or subpar? This recipe proves them wrong!
What is xanthan gum?
If you check the recipe, you’ll notice that it specifies using a gluten-free flour blend that contains xanthan gum, or adding some if necessary. Xanthan gum is a plant-based binder that holds the dough together. It’s meant to mimic the stretchy, gummy effects on dough that gluten typically has. That way, you can get as close a texture as possible to the original thing.
How do I store leftovers?
If you aren’t going to use your wonton wrappers right away, I suggest covering them with a damp cloth so they don’t dry out. Refrigerate them for up to 24 hours, but don’t wait longer than that. The quicker you use them, the better. If you’ve already made wontons with them, then let those cooked wontons cool to room temperature before storing them in an airtight container and refrigerating for 2-3 days.
Serving suggestions
Gluten-free wonton wrappers are designed to be stuffed with your favorite dumpling fillings. Try ground beef, chicken, or pork—or if you’re vegetarian, a chopped blend of your favorite veggies like carrots, celery, and mushrooms. Incorporate your wontons into recipes like Wonton Noodles, Wonton Egg Drop Soup, Air-Fryer Wontons, or Spicy Wontons In Chili Oil, making any other gluten-free adjustments as needed. Or assemble a simple appetizer by serving your wontons with Potsticker Sauce (remember to use a GF soy sauce) and Red Pepper Jelly for dipping.
Ingredients
- 1 cup gluten-free all-purpose flour blend, ensure it contains xanthan gum; add 1/4 teaspoon xanthan gum if not
- 2 pinches kosher salt
- 2 large eggs, room temperature, beaten
- 2 tablespoons warm water, plus more if needed
- Extra gluten-free flour, for dusting
Instructions
- In a medium bowl, whisk together the gluten-free flour blend and salt.
- In another bowl, mix the beaten eggs with the warm water. Slowly stir this egg mixture into the flour until a sticky dough forms.
- Gently knead the dough in the bowl until it becomes smooth and uniform. If the dough feels dry, add a teaspoon of water at a time until it holds together well.
- Cover the bowl with a damp towel and let the dough rest for 10 minutes so the moisture distributes evenly.
- Lightly dust a clean work surface with extra gluten-free flour to prevent sticking. Roll out the dough as thinly as possible (about 1/8-inch thick). Using a pizza cutter or sharp knife, cut the dough into approximately 4-inch squares.
- Use the wrappers immediately or cover them with a damp cloth to keep them from drying out.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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