I just made the most perfect gluten free wonton wrappers! 😀
I didn’t think I could top my egg noodle recipe from last Sunday (which you should definitely check out if you haven’t already 😉 ), but I was wrong… Here I am ticking yet another big gluten free goal I’ve had for years!
I didn’t even think it was possible. They’re incredibly thin, pliable and yet very easy to handle. Not a typical gluten free sticky mess at all. And the texture once cooked is perfect; not to mention they hold together very well.
They look and behave almost like… dare I say… the real thing. :O
I filled them with a classic Chinese pork and prawn filling and made a wonton soup with them.
But of course you can fold them as you wish and make any dumplings you’d like with them. They can also be fried. I made some spring rolls with a few of them and they were delicious. 🙂
NOTES / TIPS:
Why glutinous rice flour and can I substitute it?
For this recipe you absolutely need glutinous rice flour (also known as sweet or sticky rice flour, like this one). It’s very different from standard rice flour so the two cannot be used as substitutes for one another.
Glutinous rice flour has a high starch content (specifically one type of starch: amylopectin) which gives it a uniquely sticky and much more elastic texture than other varieties of rice (and many other gluten free flours for that matter).
A potential substitute with similar properties is tapioca starch, but I haven’t actually tried it in this recipe yet.
But… is glutinous rice flour gluten free?
Yes! Despite the misleading name, glutinous rice is most definitely gluten free. It’s just a type of rice that’s very sticky. 😉
Where can I buy glutinous rice flour?
It’s readily available in most Chinese/Asian supermarkets, but you can sometimes find it in mainstream supermarkets as well (check out the world food aisle). If all things fail, you can of course buy it online. It’s such a fantastic flour, it’s well worth the hassle of sourcing it. Just watch out for any ‘may contain’ warnings.
Make sure they are VERY THIN.
Your gluten free wonton wrappers have to be incredibly thin. Floppy and pliable. You’ll be able to somewhat see your fingers through the dough when holding it up with your hands.
Don’t be tempted to make them thicker assuming they’ll be stronger. If kept thick, they actually risk breaking when you fold your dumplings.
When it’s time to fold your dumplings, if some wrappers feel a bit too thick, go ahead and give them another roll. It’s ok if it messes up the shape a little. They don’t have to be perfectly square. 🙂
What can I substitute the shaohsing wine with (for the filling)?
If you can’t find a gluten free shaohsing wine where you live, you can also use dry sherry, mirin, sake or even vermouth. While they aren’t exactly the same, they are pretty decent alternatives.
Can I fry them?
Yes! 🙂 I made a few egg rolls with them and they were delicious.
Can I freeze them?
You can either freeze the wrappers, separated between sheets of baking paper (to prevent them from sticking together).
Or you can freeze uncooked dumplings. In this case, freeze them on a baking tray first, then transfer them into a ziplock bag once fully frozen. Otherwise they will clump together.
- 60g glutinous rice flour
- 30g all purpose gluten free flour blend (I used ASDA)
- + extra for rolling the dough
- ½ tsp xanthan gum (add only ¼ tsp if your flour blend already contains some)
- Pinch of salt
- 1 tsp olive oil
- 1 large egg
- Water (just a tiny bit)
- 150g ground pork
- 50g prawns
- ½ Tbsp fresh ginger
- 1 spring onion
- ½ Tbsp gluten free soy sauce (I used Datu Puti)
- 1 Tbsp gluten free shaohsing wine (*see notes for substitutes)
- ¼ tsp salt
- 1 Tbsp sesame oil
PREPARE THE DOUGH:
- Mix the dry ingredients together in a large bowl; the glutinous rice flour, plain blend, xanthan gum and salt.
- Make a well in the middle, add the egg and olive oil and mix as much as possible with a fork or spatula. Until you reach a sort of dry lumpy texture (like in the picture collage above).
- Then add a tiny bit of water, half a teaspoon at a time, and knead with your hand until you can form a smooth dough ball. It should be fairly sticky (not dry and cracking), but still manageable with your hand (not a sticky mess). 😉 Note: if you accidentally add too much water, don’t panic. You can add more plain flour, a tiny little bit at a time, and knead until it’s just right.
LET THE DOUGH REST:
- Wrap the dough with cling film (or place it in an airtight container) and let it rest at room temperature for 30 mins to an hour. You can also prepare it in advance; it will last in the fridge for a couple of days.
Note: don’t skip this step as it’s important for the texture to be right; it gives the flour time to absorb the liquids properly.
ROLL THE DOUGH:
- Divide your dough into 3 or 4 portions. I find it’s way easier to work with a small portion of dough at a time. Otherwise it’s difficult to handle such a large piece of dough once flattened and it can be a pain to get the thickness right and even.
- Sprinkle some extra plain flour all over your work surface, roll one portion of dough into a ball and place it on there with another sprinkle of flour on top. Note: keep the rest wrapped up in cling film in the meantime so that it doesn’t dry up.
- Then start flattening the dough with the rolling pin and aim for a square shape as much as possible. To make sure it’s not sticking, keep flipping the dough upside down on and off and spread the loose flour evenly underneath each time. It should be very very thin. You should be able to see your fingers through the dough when picking it up. Like in the picture collage above.
NOTE: despite starting out with a sticky dough, it should actually be very easy and comfortable to handle without sticking to your work surface or rolling pin at all. Feel free to add more flour throughout the process if necessary.
CUT YOUR WRAPPERS:
- Trim the rugged edges.
- Then cut your wrappers into squares using a pasta/pizza cutter or knife.
- Carefully brush off any excess flour and set aside on a plate while you roll the rest of the dough. Note: keep the plate wrapped up with cling film to prevent the wrappers from drying.
- Re-knead all the trimmed edges together. If it’s too dry (and it most likely will be), rehydrate the dough by dipping your fingers in water as you knead it, until the consistency is right again. Then roll and so on.
- Then use as you wish.
HOW TO FOLD WONTON DUMPLINGS:
- Brush off any excess flour from your work surface and lay one wonton wrapper on it.
- At this point, your wrapper should be very thin and floppy. If if feels a bit too thick/stiff, give it another quick roll. If the wrapper is too thick, it might break while you fold it.
- Then have a little pot of water ready on the side. Dip your finger in and wet the wrapper all around the edges. This will help everything stick together like glue.
- Add a teaspoon of filling in the centre.
- Fold in half, in a triangular shape, tucking the filling in (so there isn’t any air/space left around the filling).
- Dip your fingers in water again and wet both edges.
- Now fold both sides up along the filling (like in the picture collage above).
- Wet the two little ‘tails’ slightly and cross them over, pinching them closed.
- Set your wonton dumpling aside on a plate. Note: wrap the plate with cling film or place a slightly damp cloth/paper towel over them while you fold the rest (to prevent them from drying).
NOTE: this is just one of the many ways you can fold them / how they are typically folded in wonton soup. Feel free to fold however you want.
COOK YOUR DUMPLINGS:
- Bring a large pan of water to boil with a good dash of salt.
- Once the water reaches boiling point, carefully lower your dumplings into the water.
- Start your timer and boil for about 4-5 minutes. Note: you may want to cook one first as a test and check if the filling is fully cooked before you proceed with the rest.
- Then fish them out with a slotted spoon and serve. 🙂
Note: although wonton dumplings are commonly boiled, you can also fry them. 🙂
FOR A CLASSIC PORK & PRAWN FILLING:
- Finely chop the spring onion and ginger.
- Finely chop the prawns.
- Mix together in a bowl with the minced pork.
- Add the soy sauce, shaohsing wine, salt and sesame oil and mix well.