Amazing Gluten Free Wonton Wrappers / Chinese Dumplings

Directions

PREPARE THE DOUGH:

1. Mix the dry ingredients together in a large bowl; the glutinous rice flour, plain blend, xanthan gum and salt.
2. 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).
3. 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:

1. 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:

1. 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.
2. 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.
3. 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:

1. Trim the rugged edges.
2. Then cut your wrappers into squares using a pasta/pizza cutter or knife.
3. 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.
4. 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.
5. Then use as you wish.

HOW TO FOLD WONTON DUMPLINGS:

1. Brush off any excess flour from your work surface and lay one wonton wrapper on it.
2. 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.
3. 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.
4. Add a teaspoon of filling in the centre.
5. Fold in half, in a triangular shape, tucking the filling in (so there isn’t any air/space left around the filling).
6. Dip your fingers in water again and wet both edges.
7. Now fold both sides up along the filling (like in the picture collage above).
8. Wet the two little ‘tails’ slightly and cross them over, pinching them closed.
9. 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:

1. Bring a large pan of water to boil with a good dash of salt.
2. Once the water reaches boiling point, carefully lower your dumplings into the water.
3. 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.
4. 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:

1. Finely chop the spring onion and ginger.
2. Finely chop the prawns.
3. Mix together in a bowl with the minced pork.
4. Add the soy sauce, shaohsing wine, salt and sesame oil and mix well.