531
Gluten Free Wonton Wrapper
Prep time
Total time
Author: Jan Withington
Recipe type: Side Dishes
Serves: 25 to 30
Ingredients
- 2 cups Cup4Cup Multipurpose flour - gluten free
- ½ teaspoon Bob's Red Mill Xanthan Gum - gluten free
- ½ teaspoon salt
- ¼ cup Bob's Red Mill Potato Strach - gluten free
- 2 large eggs, beaten
- 10 to 12 tablespoons warm water
- more flour for dusting
Instructions
- Combine the flour, xanthan gum, salt and potato starch in a large bowl. Make a well in the middle and add the eggs. Mix with a fork then add 1 tablespoon of water at a time until a sticky dough forms.
- Flour a working surface and knead the dough then cut in half. Roll the dough using a rolling pin, making very thin sheets and dusting more flour if necessary. If the dough gets dry, sprinkle a little water. Use a 3½ inch cookie cutter. Sprinkle more flour to prevent them from sticking. If you are not using immediately, stack them in between parchment paper and place them in a ziploc bag. Refrigerate or freeze until ready to use. Makes about 25 to 30 wrappers.
Notes
This is also good for dumplings, pot stickers, lumpia, egg rolls, spring rolls and fried bananas.
Also, if you are planning to make a lot you can double the amount of ingredients but be prepared to be covered in flour from head to toe.
Also, if you are planning to make a lot you can double the amount of ingredients but be prepared to be covered in flour from head to toe.
