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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 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.

 

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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.

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

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29 Responses

  1. Kelsi
    | Reply

    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!

    • daphnegoh
      | Reply

      Thanks for your good feedback Kelsi! I am glad that both you and your husband loved the dumplings. :)

  2. jackie miullo
    | Reply

    Hi Daphne,

    how many dumpling wrappers does this recipe make?

    Jackie

    • daphnegoh
      | Reply

      Hi Jackie,

      This recipe makes 124 wonton wrappers. You can make half the amount if you prefer.

      Daphne :)

  3. MG
    | Reply

    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

    • daphnegoh
      | 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.

  4. Chelsea
    | Reply

    Will it work with other brands of plain gluten free flour?

    • daphnegoh
      | 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. :)

      • Peter in Scotland
        | 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.

        • daphnegoh
          | 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! :)

          • Peter in Scotland
            |

            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.

          • daphnegoh
            |

            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. :)

  5. Annalise
    | Reply

    Hello Daphne,
    Was wondering how to veganise this recipe?
    What could be a good egg substitute?
    Thanks (:

  6. Konky's Creative Kitchen
    | Reply

    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!

    • daphnegoh
      | 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. :)

      • Kavita
        | 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!

        • Kavita
          | Reply

          Quick question – once assembled, do you steam the dumplings or are they sturdy enough to boil for a few minutes if frozen before serving? Thanks!

        • daphnegoh
          | Reply

          Greetings to you from Sydney too! Thank you for your nice comment. Hope you enjoy this gluten free dumpling recipe and my other recipes as well. The vanilla extract will only give a very subtle scent, almost unnoticeable. :)

  7. Deb
    | Reply

    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!

    • daphnegoh
      | 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. :)

  8. Jemma
    | Reply

    This is a great tutorial. I love these so will have to try and give it a go myself.

    • daphnegoh
      | Reply

      Thanks Jemma! Enjoy making these wonton wrappers. :)

  9. Sus // roughmeasures.com
    | Reply

    I’ve not made my own wonton wrappers before, but these look simple and tatsy! Must try soon.

    • daphnegoh
      | Reply

      I have started making my own wonton wrappers since going gluten free and discovered that pasta machine is excellent for making wonton wrappers and dumplings too. :)

  10. Anyonita
    | Reply

    You have no idea how exicted I am to try making these!!!!

    • daphnegoh
      | Reply

      Have fun making these wonton wrappers! :)

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