Ingredients
Scale
- 1 1/2 cups (180 g) gluten-free measure-for-measure flour blend with xanthan gum
- 2 tablespoons (20 g) tapioca starch
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 tablespoon olive oil or avocado oil
- 3 to 5 tablespoons warm water, as needed
- Gluten-free flour or tapioca starch for very light dusting
Instructions
- Whisk the gluten-free flour, tapioca starch, and salt in a medium mixing bowl until evenly combined.
- In a small bowl, whisk the eggs, oil, and 3 tablespoons of warm water. Pour the wet mixture into the flour mixture and stir until a shaggy dough forms.
- Press the dough together with your hands. If dry flour remains, add additional warm water 1 teaspoon at a time until the dough holds together without becoming sticky.
- Knead the dough for 2 to 3 minutes, until it looks smoother and feels firm but flexible. Cover tightly and let it rest for 20 minutes.
- Divide the dough into 4 equal pieces. Keep 3 pieces covered while you roll the first one.
- Place one piece between lightly floured sheets of parchment and roll it to about 1/16 inch thick, or as thin as possible without tearing.
- Trim the edges and cut the dough into 3 1/2- to 4-inch squares. Dust very lightly and stack with parchment between larger groups of wrappers.
- Repeat with the remaining dough, keeping finished wrappers covered so the edges do not dry out.
- Fill each wrapper with about 1 to 2 teaspoons of filling, moisten the border with water, press out trapped air, and seal. Cook the assembled wontons according to the filling and cooking method you are using.
Notes
- Use a gluten-free flour blend that already contains xanthan gum; blends without a binder may require a different formula.
- Water absorption varies by flour blend. Add extra water slowly, 1 teaspoon at a time.
- Do not overfill the wrappers. Simple folds are more reliable than elaborate pleats with gluten-free dough.
- For celiac disease or strict gluten avoidance, check every packaged ingredient and prevent cross-contact from shared tools, surfaces, flour bins, and condiments.
- If using raw meat or poultry fillings, cook to the safe internal temperature for that filling; USDA recommends 165°F for poultry and 160°F for ground beef, pork, lamb, and veal.
- Nutrition is estimated per 2 wrappers and excludes dusting flour and any filling.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Category: Basics
- Method: Rolling
- Cuisine: Asian-Inspired
- Diet: Gluten Free