Gluten free wonton wrappers (xanthan gum free)
Makes approximately 50-55 medium wontons *Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Equipment
- 9cm X 9cm (3.5inch X 3.5inch) square cutter
Ingredients
For the dough:
- 240 g (1 1/2 cups)* white rice flour
- 120 g (1 cup)* tapioca flour
- 20 g psyllium husk powder
- Pinch of salt
- 150 g (3/4 cup)* boiling water
- 3 extra large eggs (45-55g per egg, weighed out of shell)
To finish:
- Plenty of tapioca flour for rolling the wrappers out
Instructions
To make the wonton wrappers:
- Whisk the flours, psyllium husk powder and salt together in a medium/large mixing bowl. Pour over the boiling water and stir to combine as much as possible. The mixture will be crumbly and dry, but should have even distribution of the liquid. Set aside to cool for 15-20 minutes.
- Once the mixture is cool, rub it together between your hands like pastry. Try to distribute the liquid as evenly as possible into the dough, as this will make it easier to determine if the dough is sufficiently moist in the next step.
- Add the eggs, one by one. Mix the first egg in completely before adding the second. If you only need one or two eggs, that’s fine. The scalded flour and psyllium husk will hold the wonton wrappers together.
- The dough should be moist and juicy without any dry spots once it’s hydrated. It should not be too wet – you should be able to pick it up easily. Set it aside for 10 minutes to settle.
- To roll the wrappers out, liberally flour a dry, clean bench. Work in small batches of dough and cover the cut out wrappers with a very lightly moistened tea towel.
- Use a 9cm X 9cm (3.5 inch X 3.5 inch) cutter to cut out squares of wonton wrapper. I used a piece of cardboard and cut around the shape with a knife.
- Repeat with the remaining dough. With those measurements, I cut between 50-55 wrappers.
- I recommend filling the wontons before freezing.
To cook filled wontons:
- Bring a medium/large pot of water up to a simmer (just under a boil, as these wrappers can be a little fragile and might break in a rough boil).
- Cook 6-7 wontons at a time, depending on the size of the pot. Gently lower them into the water and cook for 3-5 minutes, depending on how thick you have rolled the dough.
- Turn the wontons intermittently as they cook. They have a tendency to float with one side up, meaning that side gets less cooking time. Try to flip them to cook both sides evenly.
- Cooked wonton dough starts to look a little bit translucent, whereas uncooked dough looks pale and matte in comparison. Continue cooking until all the dough is translucent, noting this might take longer if you are cooking frozen dumplings.
- Use a spoon to gently remove each wonton individually and place into a strainer to drain. This will prevent the wontons breaking.
- Serve with a dipping sauce of your choice. Leftovers keep well in the fridge for a few days.
Notes
- See my vegetarian dumpling or wonton filling recipe here.
- If you are cooking wontons from frozen, they might take a little longer to cook.
- See the body of the post for my notes on rolling and filling these wonton wrappers.
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