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.