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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 are normally square in shape and dumpling wrappers are usually rounded. In addition, wonton wrappers usually have eggs added to make the dough giving it a yellow tint and are thinner, while dumpling wrappers are thicker and no eggs are added to the dough. After cooking, wontons appears almost translucent. These gluten free wonton wrappers can be used not only to make wontons but gluten free dumplings, siu mai, and eggrolls recipes as well. Check out my gluten free Pork and Prawns Wonton Soup using my homemade gluten free wonton wrappers. My other gluten free dumpling wrappers are Beef and Leek Dumplings and Gluten Free Potstickers.
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 (Baccarat) 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.
Homemade Gluten Free Wonton Wrappers
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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.
- Some gluten free flour for dusting
For the dough:
- 670g (22oz/1.4Ib) gluten free all-purpose baking flour (Bob’s Red Mill)
- 30g (2oz) potato starch
- 3 teaspoons xanthan gum
- 1 teaspoon salt
- 3 large eggs (or vegan egg replacer)
- 310ml (1 ¼ cups) hot water
- 1 teaspoon vanilla extract
- Pasta Machine
- Rolling pin
- 3 inch square cookie cutter
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.
| Amount Per Serving:|
| Calories|| 24.53 kcal|
| % Daily Value*|
| Total Fat 0.28 g|| 0.4%|
| Saturated Fat 0.05 g|| 0.3%|
| Trans Fat 0.0 g|
| Cholesterol 4.5 mg|| 1.5%|
| Sodium 22.9 mg|| 1%|
| Total Carbohydrate 4.63 g|| 1.5%|
| Dietary Fiber 0.2 g|| 0.8%|
| Sugars 0.02 g|
| Protein 0.73 g|
| Vitamin A 0.27 %|| Vitamin C 0.0 %|
| Calcium 0.17 %|| Iron 0.53 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Healthy gf Asian
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
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Disclosure Statement: I am NOT paid by Bob’s Red Mill for this post!