Wontons are very popular customary food staple in China, Hong Kong, Taiwan and Southeast Asia. These gluten free wonton wrappers are highly versatile. They can be used for wontons as well as gluten free dumplings, siu mai, and eggrolls recipes.
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 hand 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 flour. 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 gluten free flour 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 flour 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.