Homemade Simple Ingredient Gluten Free Wontons
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.
The Best Gluten Free Wonton Wrappers + Wonton Soup
These gluten free wonton wrappers are soft, pliable, easy-to-roll-out wonton skins for gluten free egg rolls and dumplings!
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!
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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 press me 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
- 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 (only you 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.
FAQs
Are wonton wrappers gluten free?
No! Generally, wonton wrappers that you see in the grocery store are made with wheat flour, so they’re not safe for anyone on a gluten free diet.
Can you get gluten free wonton wrappers?
No, I have never seen packaged gluten free wonton wrappers for sale anywhere. If I did, I’d buy out the store!
What’s a good substitute for wonton wrappers if you’re gluten free?
The only real substitute that I know is to use this recipe to make your own wonton wrappers gluten free. Some people use rice paper, which can taste great, but it won’t have the tender bite and chew that real wonton wrappers have.
Can I make these wonton wrappers ahead of time?
Yes! Stack raw, shaped wrappers, each dusted lightly with some extra gluten free flour to keep them from sticking to one another. Wrap them 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.
How to make homemade gluten free won ton wrappers
The Best Gluten Free Wonton Wrappers + Wonton Soup
These gluten free wonton wrappers are soft, pliable, easy-to-roll-out wonton skins for gluten free egg rolls and dumplings!
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
Cook Mode Prevent your screen from going dark
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) in Gluten-Free on a Shoestring Bakes Bread (Copyright © 2013).
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We’ll send the recipe to your inbox, so you can come back to it later!
The Best Gluten Free Wonton Wrappers + Wonton Soup
These gluten free wonton wrappers are soft, pliable, easy-to-roll-out wonton skins for gluten free egg rolls and dumplings!
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
Cook Mode Prevent your screen from going dark
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) in Gluten-Free on a Shoestring Bakes Bread (Copyright © 2013).
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We’ll send the recipe to your inbox, so you can come back to it later!
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
5 from 113 votes (113 ratings without comment)
Comments
- Isabella says May 26, 2020 at 6:14 pm
Hi Nicole! I can’t wait to try this recipe!! Do you think I would also be able to use the wonton wrappers to make dumplings?
Thanks for the recipe!!
- Nicole Hunn says May 26, 2020 at 7:01 pm
Definitely, Isabella. You can use them absolutely anywhere you would use store-bought “conventional” dumpling wrappers. I’m going to be sharing a dumpling recipe soon, but if you’ve ever made dumplings, you’ll be fine.
I use Jules Gluten Free flour which has Xanthan gum and Expandex in it, so would I need to add more Expandex or just add more Jules GF flour to add to the total amount? These recipes look amazing – I am going to grab the cookbooks and play around – not the best cook in the world but I do try hard!
- Nicole Hunn says March 3, 2014 at 1:33 pm
Nancy, you cannot use Jules flour successfully in this recipe, I’m afraid. The first ingredient in Jules’ flour is Expandex, so it has way way way too much Expandex to work in my recipes. It is very gummy, and also very starchy. Sorry!
Nicole I have to tell you I purchased 3 of your cookbooks and I made
your Yeasted Refrigerator bread dough it is truly the best tasting GF I
have ever made or eaten. I used half the recipe and made a
dozen small drop bisquit’s brushed with cornstarch and a small loaf of
bread. I actually made it all up last friday and forgot about it until
today Tues. as I intended to use for weekly dinners. I bagged them and
tossed into the freezer. Only after I tested 2 of them they are Yummy.
The dough, did not grey in color, as others have, it was sticky as when
I put it into the container, I am looking forward to making some of the
other recipes in the 3 Books None of our grocery or health
stores carry the Better Batter so I used the pure pantry this was 4 cups
and had all the ingred. that BB has so I bought it, it is expensive. It irritates me that people with health issues are taken advantage of when buying food to survive. Thanks for taking the time and energy
I believe, that we are all having to go back to cooking like our ancester’s from scratch.
Lyn
Would like to see nutritional data posted on recipes. Other gluten free recipes I have seen are not ADA or dieter friendly. One gluten free wonton (that’s ONE) can have 215 calories, 20% daily sugars, 15% carbs. I have not crunched the numbers on this one, but tasty as they are, you don’t want to eat a dozen!
- Nicole Hunn says February 25, 2014 at 4:00 pm
I don’t provide nutritional information on any of my recipes unless I claim that they are “light” or “lighter.” It is simply too time-intensive, and can be done by readers themselves if they are so inclined!
Yum! I love a savory treat every now and then!! I’ve been on vacation for a week and couldn’t get my phone on fast enough to see what you posted while I was gone! Lol #obsessed
Homemade Simple Ingredient Gluten Free Wontons
Whether you are new to gluten free or a veteran, there is just something about getting to eat foods that aren’t ordinarily gluten free. These gluten free wontons are the perfect example!
Before making them myself, I have never had a wonton in my life. Being diagnosed at 5 years old with Celiac disease, foods like wontons weren’t even an option for me.
Something inside you changes when you finally get to taste foods that everyone else has been eating for years and you have had to miss out.
You appreciate the time, the thought, and the deliciousness of getting something that everyone else has taken for granted.
When I started making everything from scratch, I opened up a whole new world of foods. Foods that I couldn’t just run into the grocery stores and buy because they didn’t exist as a gluten free option. Foods that our family has grown to love and enjoy so much.
One of these foods, is gluten free wontons. Up until this point, I never thought I would ever get to have a wonton, or some may call them pot stickers. So, when I saw someone on Instagram making wontons I just KNEW I had to figure out how to make them gluten free.
I just had to see what all the fuss was about and why everyone loved them so much. Plus I wanted to surprise my husband with a meal that he never gets in my kitchen because we have to eat gluten free.
And boy was he surprised when he walked in the door the first time I made these and asked “what’s for supper?” Not at all expecting me to have the biggest smile and respond with “wontons!”
What flours to use in your gluten free wontons.
Luckily it wasn’t a major task to figure out how to make these wontons gluten-free. All I did was switch out the flours from regular all purpose flour to gluten free all purpose flour. I love when I am able to find a simple recipe like this and make such an easy substitution.
Note that if you don’t need to be gluten free, follow the below recipe and simply make it with regular all purpose flour.
The flour that I use in my gluten-free wonton wrappers is just an all-purpose gluten free flour blend. For the last 8 months I have been making my own flour blend that I use in all my recipes except breads, I’ve shared the recipe in my Gluten Free Homestead Pantry E-Book. I make my flour blend up of a combination of rice flours, tapioca starch, xanthan gum, milk powder, and arrowroot powder.
Disclaimer: This post may contain affiliate links. As an Amazon Associate I earn a small commission on qualified purchases at no additional cost to you.
However, if you would like to buy a flour I highly recommend Cup 4 Cup. Before making my own flour blend this was the only all purpose gluten free flour I used. I switched to making my own because it is much more cost effective and my homemade blend is just as good as Cup 4 Cup.
Special equipment you will need.
Of course like in all my recipes, you don’t usually need special equipment however it does make it easier!
I use the pasta attachment for my Kitchenaid stand mixer to roll out the wonton wrapper dough. If you don’t have a kitchenmaid pasta attachment, just simply use a rolling pin on a well floured counter. You just want each gluten-free wrapper to be pretty thin when rolling them out.
I love to fry up my wontons in my cast iron pan. If you don’t have a cast iron pan, you will want to use a heavy bottomed pot.
Can you freeze your wontons for later?
The best part about these homemade gluten free wontons is they are fairly easy to make up and they freeze so well! I love to take time up front to prep food so that on busy nights meals are a breeze.
I like to double this recipe, fry up half of them, and then freeze the rest for a quick and easy lunch or dinner on another night.
How to freeze gluten free wontons:
- Roll out your wonton dough
- Make your wonton filling
- Fill each wrapper with the filling and pinch the sides.
- Lay on a single layer on a baking sheet.
- Flash freeze the wontons for 30-45 minutes or until completely frozen
- Store in a freezer bag. Make sure to put the contents and date on the bag.
Wonton Wrapper Recipe:
- 2 cups gluten free all purpose flour
- 1 cup boiling water
- 1/2 cup room temperature water, as needed.
Filling Recipe:
- 1/2 lb ground pork or beef
- 1/4 cup diced cabbage
- 1 carrot, diced small
- 2 TBSP coconut aminos
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1 tsp ground ginger
How to make gluten-free wontons:
Making the wrappers-
- Put 2 cups flour in a bowl.
- Boil 1 cup of water. Add the boiling hot water to flour.
- Mix together until you have a dough ball formed. Your dough should not be sticky but not super dry either. Use added room temperature water as needed to get the right consistency. Learning to read your dough is the hardest part when making these wontons. If your dough isn’t right they will be very hard to work with.
- Using a pizza cutter or dough scraper, cut dough into 1-2in little pieces. Run each piece of dough through a KitchenAid pasta attachment set to dial 4. Or use a rolling pin and roll them about 1/4″ thick on a well floured work surface. After each piece is ran through, I lightly flour them and stack them until the filling is done. You can also use a damp paper towel to keep them moist while you work through the rest of the batch.
Making the filling-
- Place all the filling ingredients in a large bowl and mix well.
Cooking you gluten free wontons-
- Heat Avocado oil or olive oil in a cast iron pan on medium-high heat.
- Take each wrapper and add one scoop of filling to the center.
- Fold the wrapper in half. Roll up the edges of the wrapper and pinch the two sides together so you have a sealed envelope.
- Place wontons in the hot oil and fry on both sides for about 5 min each side or until nice and golden/crispy. After I fry each wonton, I like to stick them in a baking dish with some paper towels and keep them in the oven to stay warm as I am working through each batch.
- Use gluten free soy sauce or coconut aminos as a dipping sauce and enjoy!
The best way to store your wontons after they are cooked.
After the wontons are cooked, the best way to store them is in an airtight container in the refrigerator.
I will warn you that after you store them in the refrigerator they won’t have their crunch any longer. They are still good re-heated the next day, but they no longer will be crunchy like they are on the first day.
I kind of enjoy them this way!
What to do when you’re dough isn’t cooperating?
So let’s face it. You can have the best gluten free recipe out there and still sometimes it just won’t cooperate. It happens to us all!
Sometimes I just can’t get my dough to be the right texture and no matter how much I try they won’t be pliable enough to make into a wonton shape. When this happens I just simply make egg rolls with them! These wrappers are versatile and can be used as egg roll wrappers too!
It is much easier to roll your dough than to try and bend and shape it.
When you are cooking gluten free you have to be flexible. You may set out too make traditional Chinese wonton wrappers but then quickly realize that your GF dough isn’t cooperating.
Don’t throw the whole batch out! Just change course and go with it.
I promise you it doesn’t matter the shape, they still taste delicious!
