Homemade Gluten Free Wonton Wrappers

These Homemade Gluten Free Wontons Wrappers are very popular traditional food staple in China, Hong Kong, Taiwan and Southeast Asia. Hence, with the esteem dumplings, comes the creation of wontons, albeit looking very similar, they are different in thickness and shape. They normally make wonton wrappers into square shape and dumpling wrappers rounded. In addition, they usually add eggs to make the wonton wrappers dough giving it a yellow tint and are thinner. Whereas, they make dumpling wrappers thicker with no eggs added to the dough.

After cooking, wontons appears almost translucent. They use gluten free wonton wrappers not only to make wontons but gluten free dumplings, siu mai, and eggrolls recipes as well.

Besides, remember to check out my gluten free Pork and Prawns Wonton Soup using my homemade gluten free wonton wrappers. Furthermore, my other gluten free dumpling wrappers are Beef and Leek Dumplings and Gluten Free Potstickers.

Gluten Free Wonton Wrappers
Gluten Free Wonton Wrappers

Ways of Making Wonton Wrappers

There are many ways to make wonton wrappers, using rolling pins or pasta machine. For my homemade gluten free wonton wrappers, I am using a pasta machine to make my dough into wrappers. Using pasta machine has many benefits, as wonton wrappers are thin, the pasta machine makes it easier to roll out the dough thinly into wrappers and the wrappers are not only more consistent in thickness but are also of the same shape and size.

You also require less time in rolling out the dough thinly compared to using a rolling pin. Pasta machines are very versatile in making wonton and dumpling wrappers, noodles and certain types of Chinese pastry wrappers. This wonton wrappers recipe is gluten free, corn free, nut free, soy free and dairy free. Check out my Gluten Free Pork and Prawn Wonton Soup here.

Gluten Free Wonton Wrappers
Homemade Gluten Free Wonton Wrappers

Homemade Gluten Free Wonton Wrappers

Wontons are very popular customary food staple in China, Hong Kong, Taiwan and Southeast Asia. With the esteem dumplings, comes the invention of wontons, albeit looking very similar, they are different in thickness and shape. Wonton wrappers have eggs added and are normally square in shape and dumpling wrappers are usually rounded.
5 from 3 votes
Print Pin Rate
Cuisine: Chinese
Prep Time: 2 hours
Total Time: 2 hours
Servings: 124 wonton wrappers
Calories: 24.53kcal
Author: Daphne Goh

Ingredients

  • Some gluten free flour for dusting

For the dough:

    Dry Ingredients:

    • 670 g 22oz/1.4Ib gluten free all-purpose baking flour (Bob’s Red Mill)
    • 30 g 2oz potato starch
    • 3 teaspoons xanthan gum
    • 1 teaspoon salt

    Wet Ingredients:

    • 3 large eggs or vegan egg replacer
    • 310 ml 1 ¼ cups hot water
    • 1 teaspoon vanilla extract

    Equipment

    • Pasta Machine
    • Rolling pin
    • 3 inch square cookie cutter

    Instructions

    For the dough:

    • In a large bowl, combine and whisk together all the dry ingredients.
    • Make a well in the middle of the flour mixture. Add the egg and vanilla and mix briefly with a spatula.
    • Then make a well in the middle again and pour 250ml of the hot water into the well in the bowl, stir and combine the flour with a spatula.
    • Then add in the remainder of the 60ml hot water gradually as you use your hands to knead the dough until you have a smooth dough and is not sticky.
    • Divide the dough into 2 portions. Seal in ziplock bags and let the dough rest on the benchtop for ½ hour.

    For the wrappers:

    • Lightly dust the work surface, rolling pin and dough with some gluten free corn (maize) starch. Remove 1 portion of the dough from the ziplock bag and divide the dough into halve again and work with 1 portion at a time. Repeat until all the dough is finished.
    • Flatten the dough into rectangle shape with a rolling pin until it can feed through the pasta machine on the 3rd widest setting.
    • Fold the dough together once, dust with some gf corn (maize) starch again and feed the dough through the pasta machine again using the 3rd thinnest setting.
    • Use a 3 inch square cookie cutter to cut the thin dough into desired wrappers. Dust generously with some gluten free corn (maize) starch to prevent the wrappers from sticking together. This is especially important if you are stacking the wonton wrappers.
    • Place the cut out wonton wrappers in cling wrap and then in an airtight container and store in the refrigerator for 3 to 5 days or freezer until ready to use. If stored in freezer, thaw completely overnight in the refrigerator before use.

    Notes

    Allergens: Eggs.
    US Convertion:
    670g (22oz/1.4Ib) gluten free all-purpose baking flour = 5½ US cups
    30g (2oz) potato starch = 3 US tablespoons or 1/8 US cup + 1 US tablespoon
    310 ml hot water = 1⅓ US cups
    Nutrition Facts
    Homemade Gluten Free Wonton Wrappers
    Amount per Serving
    Calories
    24.53
    % Daily Value*
    Fat
     
    0.28
    g
    0
    %
    Saturated Fat
     
    0.05
    g
    0
    %
    Trans Fat
     
    0
    g
    Cholesterol
     
    4.5
    mg
    2
    %
    Sodium
     
    22.9
    mg
    1
    %
    Carbohydrates
     
    4.63
    g
    2
    %
    Fiber
     
    0.2
    g
    1
    %
    Sugar
     
    0.02
    g
    0
    %
    Protein
     
    0.73
    g
    1
    %
    Vitamin A
     
    0.27
    IU
    0
    %
    Vitamin C
     
    0
    mg
    0
    %
    Calcium
     
    0.17
    mg
    0
    %
    Iron
     
    0.53
    mg
    3
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Tag me on Instagram @healthygfasian or tag #healthygfasian!

    Disclosure Statement: I am NOT paid by Bob’s Red Mill for this post!

    31 thoughts on “Homemade Gluten Free Wonton Wrappers”

    1. Absolutely love this recipe! My husband even loved the dumplings and he’s not GF like me. I missed dumplings so much and I’m so happy to have found this recipe that tastes amazing!

      Reply
    2. Any US cup conversions for your ingredients list here? I want to make spring rolls and crab puffs in my Teflon free Louise Sturhling air fryer I got and can’t do wheat thanks

      Reply
      • 670g (22oz/1.4Ib) gluten free all-purpose baking flour = 5½ US cups
        30g (2oz) potato starch = 3 US tablespoons or 1/8 US cup + 1 US tablespoon
        310 ml hot water = 1⅓ US cups

        Eventhough cups measurements are preferred in the US, I still recommend measuring by weight for better and more accurate results.

        Reply
      • Hi Chelsea,

        It will work with other brands of plain gluten free flour. But the results may not be as good as Bob’s Red Mill gf all-purpose baking flour since it is bean base and has more elasticity for wonton wrappers or even dumpling wrappers. 🙂

        Reply
        • That’s interesting. I think I will try and add some gram flour (chick pea/garbanzo) to the Dove’s farm flour we get here in the UK (BRM is v. expensive as it’s imported). This will add protein to the dough and elasticity.

          Can you deep free the won ton’s using this recipe?

          I have a good recipe for pot stickers using a flour with a lot of sticky rice flour in it. That has been very successful for me and my non GF wife likes them as well. I love the idea of using the pasta machine for rolling out. I am definitely going to do that. I have an Imperia machine from Italy. I usually use it for buckwheat pasta. I use one medium egg per 100g of buckwheat flour. Rest the dough then kneed it by stretching it until it stretches without breaking, then roll in the machine. Can be cut into noodles, tagliatelle etc. Great as lasagne sheets. I have also dried it successfully.

          Reply
          • Adding gram flour for protein and elasticity to Dove’s farm flour sounds like a great idea for the wonton wrappers.
            Yes, you can deep fry the wontons for this recipe. It will be very tasty.
            I have also used sticky rice flour for my steamed Beef and Leek Dumplings https://www.healthygfasian.com/beef-and-leek-dumplings/ and they turned out pretty good too. Sticky rice flour can be really good for making dumplings.
            Sounds like you have experimented a lot with using pasta machine for making noodles, pasta etc with good results. Well done! I love using it to roll out dumplings and noodles.
            Hope you enjoy my wonton recipe! 🙂

            Reply
            • Thanks for the comment. I have Deh-Ta Hsiung’s encyclopaedic The Chinese Kitchen which has inspired me to do things like make black bean sauce from scratch. It is a revelation compared to the gloopy, sweet version the supermarkets carry. I will never use bought black bean sauce again.

              I’m fortunate that we have a good Asian supermarket here in Dundee for things like salted black soybeans. Good for tapioca flour, potato starch and glutinous rice flour as well.

              I am up for dumplings and red bean paste sweet buns as well. I’m very glad I found your site. Thanks a lot for it.

            • I love to make sauce from scratch too. Making a homemade black bean sauce is definitely on the top of my to do list.

              Totally agree with you that having a good Asian supermarket is very important and handy for cooking and baking Asian recipes at home.

              Very glad that you found my blog too! Happy cooking and baking my recipes. 🙂

    3. Greetings from New Hampshire!

      What an interesting recipe. I use Bob’s Red Mill products religiously!
      For your GF dumpling dough…I must ask – why vanilla?

      Thank you so much!

      Reply
      • Hello from Sydney, Australia too!

        I love to use Bob’s Red Mill products as well!

        For most of my GF dough for dumplings and bun dough, I like to add small amount of vanilla to give the dough a subtle aroma and for Bob’s Red Mill gluten free all-purpose flour, as it is bean base, adding some vanilla will give it a nice scent. 🙂

        Reply
        • Greetings from Singapore! Your website and recipes are amazing, thanks so much for sharing your experience and ideas. I have been looking for a gluten-free dumpling recipe for a very, very long time now, and this sounds very make-able, with ingredients that are readily available. I must say, I had a very similar reaction to the addition of vanilla extract. I know I’ll be making this recipe more than once, so I promise to try it with and without the vanilla extract. Thanks again!

          Reply
    4. So glad to find this since i cant eat wheat and any gluten stuff. keep the Malaysian food in GF version coming. i miss a lot of recipes like Ham Chim peng. any chance you might add that soon?

      Thanks!

      Reply
      • Thanks Deb for visiting my blog. I miss a lot of the Malaysian and Chinese recipes too. Ham Chim Peng (Chinese doughnuts or fried bread), they are absolutely delicious. Will try to make a GF version soon. 🙂

        Reply

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