5 from 113 votes
Prep Time : 40 minutes minutes
Cook Time : 10 minutes minutes
The best gluten free wonton wrappers are made with a few gluten free flours, eggs, and warm water. Choose your ingredients carefully, follow these simple directions, and bring back all your wonton wrapped favorites!
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If you've ever wondered whether you can find gluten free wontons or what the ingredients are in wontons, you've come to the right place!
Although you can't buy gluten free wonton wrappers, you can definitely make them yourself with this simple recipe that calls for just a few flours, eggs and water. That's it!
What makes this gluten free wonton wrapper recipe special?
Making gluten free wontons is a labor of love. But you can do it in stages (I'll tell you how!), and then when it's time to fill them to make the best gluten free wonton soup anyone has ever had (Chinese take in!), you can press the small fingers of the children in your life into service and they'll think it's super fun!
This recipe is made with very simple, but really precise ingredients, with careful instructions that will guide you, step by step, to making a gluten free dough that's easy to handle. Then, we'll roll the dough out evenly and cut it into precise, uniform shapes.
And then when they get to eat it, they'll beg you put them back to work the very next day. I think my children would pressme into service for just one more bowl of my homemade gluten free wonton soup (see my soup recipe below!).
How to use these gf wonton wrappers
You are going to be amazed at all the uses for these wontons. Here are some suggestions:
- Use them to make our fried wontons in the Air Fryer! If you don't have an Air Fryer and aren't interested in one, I've included instructions on how to bake them in the oven or deep fry them in oil.
- Roll them larger, add traditional fillings, and make the best gluten free egg rolls
- Make authentic-tasting gluten free wonton soup (my recipe is below!)
- Make a snack or appetizer by filling them with beans and cheese; bake at 375°F until golden
Are these the same as gluten free dumpling wrappers?
Yes! These gf wonton wrappers are to be used for dumplings, as described above. Dumpling wrappers do tend to be a bit thicker than wonton wrappers, so just roll them a bit thicker.
Tips for rolling your homemade gf wonton wrappers evenly
Even though any time you roll out dough and slice it into 3-inch squares it takes a bit of time, the key here is that the dough is a true pleasure to work with–and it's even kind of meditative. Plus, the wonton wrappers freeze exceptionally well.
Plus, if you're usually afraid to roll out dough like this, read the instructions and you'll find that there are tricks to the trade that really make it really easy. Scout's honor!
Can you freeze homemade gf wonton wrappers for later?
Yes! They stack really well, and will keep in the freezer for months if you wrap them well (onlyyou can prevent freezer burn!). Then, when you know you'll want to use them, just defrost them in the refrigerator and they'll be ready to go.
How to use these wrappers in delicious gluten free wonton soup
I made a dead simple filling for my wontons in this soup (1 pound ground pork or beef + 3 tablespoons gluten free soy sauce + 3 tablespoons rice vinegar + 1 tablespoon honey + 1 scallion, chopped).
Then, place about 1 teaspoon of filling in the center of each skin, moisten all 4 edges of each wonton skin with an egg wash (1 egg beaten with 1 tablespoon water), and close by joining two opposite corners of the skin, pressing out any air and sealing tightly.
Brush the top with more egg wash, and bring together both tips on the long side of the resulting triangle, overlapping them slightly and brushing with more egg wash to seal.
To make the soup, boil the wontons about 10 at a time in 4 cups boiling chicken stock, seasoned with soy sauce and chopped scallions, for about 4 minutes per batch (or until the meat is cooked and the noodles are tender). Remove the wontons with a strainer, divide among bowls, and wilt baby bok choy in the stock. Divide the soup among the bowls, and serve piping hot.
How to make homemade gluten free won ton wrappers
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The Best Gluten Free Wonton Wrappers + Wonton Soup
The best gluten free wonton wrappers are made with a few gluten free flours, eggs, and warm water. Choose your ingredients carefully, follow these simple directions, and bring back all your wonton wrapped favorites!
Course: Appetizer, Basics, Dough
Cuisine: Chinese
Prep Time: 40 minutes minutes
Cook Time: 10 minutes minutes
Resting time: 10 minutes minutes
Yield: 60 3-inch wrappers
Author: Nicole Hunn
Ingredients
For the wonton wrappers
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for details on selecting a blend), plus more for sprinkling
- ¾ teaspoon xanthan gum omit if your blend already contains it
- 35 grams (35 g) Expandex modified tapioca starch (See Recipe Notes)
- 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
- 4 tablespoons (¼ cup) warm water (about 85°F), plus more as necessary
For wonton soup
- 1 pound ground beef or pork
- 3 tablespoons gluten free soy sauce or tamari plus more to season the soup
- 3 tablespoons rice vinegar
- 1 tablespoon honey
- Egg wash 1 egg + 1 tablespoon lukewarm water, beaten well
- 4 cups chicken stock
- Baby bok choy, for wilting in the soup optional
Instructions
To make the wonton wrappers.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a wooden spoon), place the flour, xanthan gum and Expandex, and whisk to combine well with a separate handheld whisk.
Create a well in the center of the dry ingredients, and add the eggs and 4 tablespoons warm water, and mix to combine on medium speed for about 1 minute (or with the wooden spoon for at least 2 minutes).
The dough should come together. If there are any crumbly bits, add the remaining warm water by the teaspoon until the dough holds together well when squeezed with your hands.
Turn the mixer speed up to medium-high, and beat until smooth, 3 to 4 minutes (or by hand with a wooden spoon for at least twice as long).
The dough should be smooth and pliable. If it feels stiff, add a few more drops of water and mix in until pliable. It should be, at most, slightly sticky but mostly just smooth.
Let the dough rest.
Transfer the dough to a piece of plastic wrap, wrap it tightly and allow it to sit at room temperature for about 10 minutes. The dough will absorb more water and any remaining stickiness should dissipate.
Shape the wrappers.
Unwrap the dough, divide it in half and return half of it to the plastic wrap and wrap tightly to prevent it from drying out.
Place the remaining half of the dough on a lightly floured surface, sprinkle lightly with more flour and roll into a rectangle about 1/4-inch thick.
Flip and shift the dough often to prevent it from sticking, sprinkling very lightly with more flour as necessary to allow movement.
With a pizza wheel, pastry cutter or sharp knife, trim the edges of the rectangle to create even edges. Remove and gather the trimmings, and set them aside.
Using even and sustained, but not aggressive, pressure, roll out the rectangle until it is approximately 1/8 inch thick. Slice into 3-inch squares.
Alternatively, slice the 1/4-inch thick rectangle into 1 1/2-inch squares, and roll each square evenly in all directions until it doubles in surface area and is 1/8-inch thick. I often find this the quicker, easier way to get squares that are the proper thickness.
How to store the raw wrappers.
Stack any raw wrappers, wrap first in waxed paper and then place in a freezer-safe container, seal tightly and freeze until ready to use.
Defrost by placing overnight in the refrigerator before using.
To make wonton soup.
In a small bowl, combine the ground pork or beef, 3 tablespoons gluten free soy sauce, rice vinegar, honey, and 1 chopped scallion. Mix gently to combine.
Lay out about 30 square wonton wrappers on a nonstick flat surface, and place about 1 teaspoon of filling in the center of each skin.
Moisten all 4 edges of each wonton skin with the egg wash, and close by joining two opposite corners of the skin, pressing out any air and sealing tightly.
Brush the top with more egg wash, and bring together both tips on the long side of the resulting triangle, overlapping them slightly and brushing with more egg wash to seal.
In a large stockpot, boil the 4 cups of chicken stock, seasoned with more gluten free soy sauce and more chopped scallions to taste.
Place about 10 wontons at a time in the boiling seasoned stock, for about 4 minutes per batch (or until the meat is cooked and the noodles are tender).
Remove the wontons with a strainer, divide among bowls, and wilt baby bok choy in the stock.
Divide the soup among 4 soup bowls, and serve piping hot.
How else to use the wrappers.
Use wonton wrappers in gluten free eggrolls, or gluten free potstickers.
Notes
Notes about Expandex.
In this one particular instance, Expandex can be replaced with an equal amount, by weight, of regular tapioca starch/flour. The resulting wrappers will tear more easily and will generally not be as strong.
Expandex is currently readily available in the U.S. on amazon.com. If you're in another country from me, you may have access to Ultratex 3 and not Expandex.
To use Ultratex 3 in place of Expandex, I recommend trying a mix of 268 grams all purpose gluten free flour + 12 grams Ultratex 3 in place of the blend above. Ultratex 3 is at least 3 times as strong as Expandex.
Adapted from the Wonton Wrappers (page 48) in the book Gluten-Free on a Shoestring(Copyright © 2011) and Flour Tortillas (page 203) inGluten-Free on a Shoestring Bakes Bread(Copyright © 2013).
Print Pin Save
The Best Gluten Free Wonton Wrappers + Wonton Soup
The best gluten free wonton wrappers are made with a few gluten free flours, eggs, and warm water. Choose your ingredients carefully, follow these simple directions, and bring back all your wonton wrapped favorites!
Course: Appetizer, Basics, Dough
Cuisine: Chinese
Prep Time: 40 minutes minutes
Cook Time: 10 minutes minutes
Resting time: 10 minutes minutes
Yield: 60 3-inch wrappers
Author: Nicole Hunn
Ingredients
For the wonton wrappers
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for details on selecting a blend), plus more for sprinkling
- ¾ teaspoon xanthan gum omit if your blend already contains it
- 35 grams (35 g) Expandex modified tapioca starch (See Recipe Notes)
- 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
- 4 tablespoons (¼ cup) warm water (about 85°F), plus more as necessary
For wonton soup
- 1 pound ground beef or pork
- 3 tablespoons gluten free soy sauce or tamari plus more to season the soup
- 3 tablespoons rice vinegar
- 1 tablespoon honey
- Egg wash 1 egg + 1 tablespoon lukewarm water, beaten well
- 4 cups chicken stock
- Baby bok choy, for wilting in the soup optional
Instructions
To make the wonton wrappers.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a wooden spoon), place the flour, xanthan gum and Expandex, and whisk to combine well with a separate handheld whisk.
Create a well in the center of the dry ingredients, and add the eggs and 4 tablespoons warm water, and mix to combine on medium speed for about 1 minute (or with the wooden spoon for at least 2 minutes).
The dough should come together. If there are any crumbly bits, add the remaining warm water by the teaspoon until the dough holds together well when squeezed with your hands.
Turn the mixer speed up to medium-high, and beat until smooth, 3 to 4 minutes (or by hand with a wooden spoon for at least twice as long).
The dough should be smooth and pliable. If it feels stiff, add a few more drops of water and mix in until pliable. It should be, at most, slightly sticky but mostly just smooth.
Let the dough rest.
Transfer the dough to a piece of plastic wrap, wrap it tightly and allow it to sit at room temperature for about 10 minutes. The dough will absorb more water and any remaining stickiness should dissipate.
Shape the wrappers.
Unwrap the dough, divide it in half and return half of it to the plastic wrap and wrap tightly to prevent it from drying out.
Place the remaining half of the dough on a lightly floured surface, sprinkle lightly with more flour and roll into a rectangle about 1/4-inch thick.
Flip and shift the dough often to prevent it from sticking, sprinkling very lightly with more flour as necessary to allow movement.
With a pizza wheel, pastry cutter or sharp knife, trim the edges of the rectangle to create even edges. Remove and gather the trimmings, and set them aside.
Using even and sustained, but not aggressive, pressure, roll out the rectangle until it is approximately 1/8 inch thick. Slice into 3-inch squares.
Alternatively, slice the 1/4-inch thick rectangle into 1 1/2-inch squares, and roll each square evenly in all directions until it doubles in surface area and is 1/8-inch thick. I often find this the quicker, easier way to get squares that are the proper thickness.
How to store the raw wrappers.
Stack any raw wrappers, wrap first in waxed paper and then place in a freezer-safe container, seal tightly and freeze until ready to use.
Defrost by placing overnight in the refrigerator before using.
To make wonton soup.
In a small bowl, combine the ground pork or beef, 3 tablespoons gluten free soy sauce, rice vinegar, honey, and 1 chopped scallion. Mix gently to combine.
Lay out about 30 square wonton wrappers on a nonstick flat surface, and place about 1 teaspoon of filling in the center of each skin.
Moisten all 4 edges of each wonton skin with the egg wash, and close by joining two opposite corners of the skin, pressing out any air and sealing tightly.
Brush the top with more egg wash, and bring together both tips on the long side of the resulting triangle, overlapping them slightly and brushing with more egg wash to seal.
In a large stockpot, boil the 4 cups of chicken stock, seasoned with more gluten free soy sauce and more chopped scallions to taste.
Place about 10 wontons at a time in the boiling seasoned stock, for about 4 minutes per batch (or until the meat is cooked and the noodles are tender).
Remove the wontons with a strainer, divide among bowls, and wilt baby bok choy in the stock.
Divide the soup among 4 soup bowls, and serve piping hot.
How else to use the wrappers.
Use wonton wrappers in gluten free eggrolls, or gluten free potstickers.
Notes
Notes about Expandex.
In this one particular instance, Expandex can be replaced with an equal amount, by weight, of regular tapioca starch/flour. The resulting wrappers will tear more easily and will generally not be as strong.
Expandex is currently readily available in the U.S. on amazon.com. If you're in another country from me, you may have access to Ultratex 3 and not Expandex.
To use Ultratex 3 in place of Expandex, I recommend trying a mix of 268 grams all purpose gluten free flour + 12 grams Ultratex 3 in place of the blend above. Ultratex 3 is at least 3 times as strong as Expandex.
Adapted from the Wonton Wrappers (page 48) in the book Gluten-Free on a Shoestring(Copyright © 2011) and Flour Tortillas (page 203) inGluten-Free on a Shoestring Bakes Bread(Copyright © 2013).
