A great gluten free wonton wrapper recipe is hard to come by, but you need one if you want to make delicious traditional Chinese recipes like dumplings and egg rolls.
Most commercially available wonton wrappers are definitely not gluten free, so finding a reliable gluten free recipe is a must.
Next time you have a craving for wontons, eggrolls, potstickers or other Chinese dumplings, this is your go-to gluten free wonton wrapper recipe!
Traditional Chinese wonton wrappers are made from wheat flour, eggs and water, and can be used to wrap around any number of fillings to be cooked in soups or fried. That’s obviously a no-go for anyone eating gluten free.
That’s where this versatile gluten free wonton wrapper recipe comes in!
This easy gluten free wonton wrapper recipe is equally versatile and when made with my gfJules Flour, is so easy to work with and actually stretches without crumbling when you wrap up fillings — something other gluten free flours could never do.
Use this base dough recipe to encase whatever fillings you like, or make homemade potstickers or dumplings or even homemade gluten free egg rolls with these wrappers.
Hop to my egg roll recipe here and my potstickers or dumplings recipe here!
Next time you’re craving dumplings, pot stickers, egg rolls, wontons, crab rangoon …
Make this gluten free wonton wrapper recipe and wrap it around your favorite fillings. You’ll have a feast in no time!
What are you waiting for? This gluten free wonton wrapper recipe makes your favorite gluten free Chinese recipes possible!
Before you dive into this versatile recipe, I leave you with this happy face and her gorgeous homemade gluten free dumplings made from this gluten free wonton wrapper dough.
TJ says,
This dough is super easy to work with!We have found the thinner we roll the dough the better we like it for steamed or pan-fried dumplings. For crab rangoon, etc. we’re okay with the dough being a bit thicker. These are pork and chive. We also do veggie, shrimp, etc.The key is to make sure the veggies (cabbage, zucchini, etc.) are salted and *all* excess liquid is squeezed out. Same goes for tofu. Cheesecloth is your friend.
Gluten Free Wonton Wrapper Recipe
Gluten Free Wonton Wrapper Recipe
The gluten free wonton wrapper you've been waiting for! Read the comments ... please use gfJules Flour for best results!
Ingredients
- 1 cup (135 grams) gfJules Gluten Free All Purpose Flour
- ¼ tsp. sea salt
- 1 egg + 1 egg white
- 2 Tbs. water
Instructions
Whisk together flour and salt in a small bowl; in a separate bowl combine the eggs and water. Slowly stir the egg mixture into the flour with a fork and mix until a sticky dough forms.
Divide the dough in half and cover one half while working with the other.
Prepare a clean counter or pastry mat by generously flouring with more gluten free flour. Flour a rolling pin as well, then turn one half of the dough out onto the floured mat and roll gently in each direction until the dough is evenly thinned, almost so thin you can see through it.
Measure 4 ½ - 5 inch squares and cut with a pastry cutter or butter knife. Layer each square on top of each other on a plate and cover with a damp tea towel while preparing the remaining dough. Re-roll the dough scraps to create more wrappers, so that all the dough is used to make approximately 10 wonton wrappers.
Use wrappers in your recipe before they dry out, or cover and refrigerate for 3-5 days until ready to use in your recipe. They will get somewhat more fragile with refrigeration, so bring to room temperature before rolling and spritz with more water if necessary.
Makes 10 wonton wrappers; recipe is easily doubled.
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Can you freeze these wonton wrappers and can they be fried or baked in the oven to make them
browned and crispy?
Hi Jeanne, you can freeze these gluten free wonton wrappers and yes, they can be fried or baked. Check out my gluten free egg rolls recipe to see what they look like deep fried and my gluten free dumplings/potstickers recipe to see pan fried. Enjoy!
~jules
Is there a way to make these egg free?
Hi Rebecca, the egg in this recipe helps give the dough some added stretch and pliability. To replace that, you’ll want to use an egg substitute which offers something similar, so I’d try flaxseed and water and see if that works out. Definitely use my gfJules Flour, as that also will give the dough stretch. I haven’t made a vegan substitute in this recipe yet myself, so I can’t say how it will perform, but I would try the flax egg first and see how that goes.
~jules
Can you recommend any other gluten free flour? I make gf pasta using a gf flour from Italy. Might that work? I also have almond flour, sweet rice flour, brown rice flour, King Arthur Measure for Measure, oat flour,etc. Does your flour have Xanthan gum in it? Any help you can give me would be great;u appreciated.
Hi Natalie – check out this article on gluten free flours and compare them with what you have on hand to see what might work out and why my gfJules Flour works so well in this recipe (why it’s different). My gfJules Flour DOES have xanthan gum in it already. Let me know if you still have questions!
~jules
I used this recipe and was very happy with how well the dough handled. I don’t have a rolling mat so I used parchment paper placed on the damp countertop. I made 4inch squares and filled with my own invented filling of ground pork and coleslaw mix with a few other things. I folded in half diagonally and then just fried like that. Yum!
WOW Lisa, those look amazing!!! I love that you didn’t let a little thing like no rolling mat stop you!!! Thanks so much for sharing your pic and homemade filling combo!
~jules
These were okay. I live in the UK so just used normal GF flour blend. The dough was initially so sticky that I added a few more tbsps of flour to bring it together. It didn’t have great elasticity, and really started to fall apart as I kept rolling it and flouring the board. That said, I did successfully stuff the gyoza, albeit with some patching. They were dense and chewy because the dough fell apart if it was rolled too thin. Very edible, don’t get me wrong, but the dough was not the high point.
I don’t think you can really rate the recipe when you’re using a completely different flour. Jules makes her own flour and it’s the best flour I’ve ever used. It makes all the difference!
Does anyone have a recipe that wontons can be made in the oven instead of deep frying ,?
Can the egg rolls be frozen?
Hi Diane, yes they can! I would put parchment or wax paper between them to prevent them from sticking though. Enjoy!
~jules
Tried making crab Rangoon with this recipe last night. The wrappers held together just fine but even after a lengthy fry they never browned and more importantly did not get crunchy. Thinking maybe the xanthan gum is a problem, or not enough rice flour. Disappointed.
Hi Nate, when you speak about the xanthan gum and rice flour, it’s making me wonder if you were making your own flour blend? Were you not using my gfJules Flour blend?
~jules
Can the wontons with filling be frozen
Hi Loretta, yes you can freeze them with some parchment or wax paper between them so they don’t stick to each other and tear. Place them in a freezer bag with the air squeezed out as best you can. Enjoy!
~jules
Can I make this recipe vegan with an egg substitute?
Hi Esther, I haven’t had a chance to try this recipe with an egg substitute yet, myself, but have a look at my article on egg replacements and give it a go. The dough won’t have quite the same stretch, but since my gfJules Flour does provide some stretch on its own, it will be better than working with an ordinary gluten free flour and egg replacement and hopefully will still work well enough for you!
~jules
Where do I find your gf flour.
I live in ohio
Hi Sandra, we ship right to your door! Here’s the link to our store (It’s also found at the SHOP tab at the top of the page) or if you live near a Jungle Jim’s, they carry my products, as well. Happy baking!
~jules
Will I be able to still make wonton wrappers without eggs? I’m asking because some gluten free cake mix does not go well when using egg substitutes.
Thanks.
Hi Sue, this gluten free wonton wrapper dough will be a little harder to work with without the eggs, but it’s still do-able. Check out my vegan egg substitutes article for options.
~jules
Love, love your gf flour and the results are always great.
Can the won ton wraps be made using an egg substitute and, if so, which one would you suggest.
Hi Barbara, I’m so very glad to hear that!!!
Regarding egg substitutes for this recipe … I’m not sure which to recommend. The egg provides some of the elasticity needed (my gfJules Flour provides some too), so I guess I’d look over the ones from my vegan egg substitutes article and see which you have on hand or choose a commercial egg replacer (gluten free brand).
I hope that helps!
~jules
HI, can you advice me how to replace egg white as i have aligery to eggs.
I’ve had the pleasure of enjoying these several times. They’ve been fantastic each time. And the guests we’ve shared them with marveled at them — as great egg rolls, on their own merits (gluten free-ness aside). Simply divine. Way to go (again and again!) Jules!
I’ve found this to be an excellent recipe, and works well even using a different flour mix (I’m in New Zealand).
Wonderful to hear, Miche!
~jules
Miche, I am in NZ too, which flour did you try?
I have been gluten free for 8 years and I love baking. This is one of the worst doughs I’ve experienced… maybe I did somethin wrong … but they wouldn’t hold any filling and I couldn’t even get it in the pan …
Hi Sabrina, I’m guessing you weren’t using my gfJules Flour? It makes all the difference in recipes like this where you want the dough to be resilient and to stretch around things like fillings. Check it out for reviews and more information: gfJules Gluten Free All Purpose Flour. It’s totally different from any other flours you might have tried and I know you’ll find it makes great wonton wrappers!
~jules
What flour should we use “self raising” or “plain flour” gluten free for our wonton recipe?
Hi Brooke, if you’re following my recipe, just use my gfJules Gluten Free All Purpose Flour. Enjoy!
~jules
are there other additives to make it resilient, because I saw a different recipe that called for expanders?
Hi Karen, there’s no need to add anything when you’re using my gfJules Gluten Free All Purpose Flour. I use different modified starches in my gfJules Flour and also different ones, depending on the mix. The ones I’ve blended together in my all purpose flour work really well for any kind of dough like this one where you need stretch. Takes all the guesswork out of having to get the ingredients right when you can just rely on one flour!
~jules
I had to go off corn again because its highly inflammatory for me. I love your flour but it has corn so cannot use it now. I’m going to try this recipe using a different gfree flour without corn and see how it works. Wish you had one with no corn. 🙁
Sue, if you need to try a different flour, look to see if it has expandex in it. Ie modified tapioca starch. If not you will want to add some, it will help to give you the stretch you need in the dough.