Watch our how-to video below:
Learn how to make these perfectly delicate gluten-free wonton wrappers so that you can create gluten-free versions of your favorite dumplings, potstickers, or even gluten-free wonton soup!
We're sharing a recipe for gluten-free ground chicken wonton filling to go along with these easy GF wonton wrappers, but you can adapt this staple recipe to all types of dumpling fillings.
Enjoy your wontons in a simple soup, or serve them as an appetizer. You can enjoy them with your other favorite gluten-free Asian dishes, like Instant Pot Chicken Fried Rice or Gluten Free Orange Chicken too! And once you have this wonton wrapper recipe made, you can also make gluten-free potstickers too! Make some homemade teriyaki sauce and you've got an amazing feast on your hands.
WHY YOU'LL LOVE THIS GLUTEN-FREE WONTON WRAPPERS RECIPE
A gluten-free wrapper that you can use for all sorts of recipes - Gluten-free dumpling wrappers will be just the thing you need to make all of your Asian favorites gluten-free. You can think of them as gluten-free gyoza wrappers, gluten-free wonton wrappers, gluten-free dumpling wrappers, or even turn them into gluten-free pierogi wrappers!
Perfect to make ahead - Gluten-free wonton wrappers freeze well, so you can make up a large batch and save them for later.
Just 4 Ingredients - It doesn't take many ingredients to make these, but it will take a bit of work in the kitchen. Grab your favorite gluten-free flour blend and some eggs and get to work!
ARE WONTON WRAPPERS GLUTEN-FREE?
Most wonton wrappers that you would get at an Asian restaurant or the grocery store are made with wheat flour.
This means that wontons, egg rolls, and dumplings are generally off limits, while many other Asian dishes are safe to consume.
Once you master this recipe for gluten-free wonton wrappers, you'll be able to enjoy all of your favorite dumplings, or a delicious and easy gluten-free wonton soup!
THE INGREDIENTS IN GLUTEN-FREE WONTON WRAPPERS
Gluten-Free Flour - Use an all-purpose flour that includes Xanthan gum. We suggest our gluten-free flour blend, (a blend of white rice and tapioca flours, plus potato starch and xantham gum) but these should work with any blend that is rice flour based.
Eggs - Let your eggs come to room temperature before making this wonton wrapper dough. Trust me, this little trick makes it so much easier to get a smooth gluten-free dough.
Sea Salt - Just a bit to give the wrappers some flavor.
Warm Water - This is what will moisten the flour and starches and bring everything together.
For the full list of ingredients and instructions for making gluten-free wontons and wonton soup. please see the recipe below.
HOW TO MAKE GLUTEN-FREE WONTON WRAPPERS
- Make the Dough: In a large bowl, whisk together the flour and sea salt. In a separate bowl combine the eggs and water. Slowly stir the egg mixture into the flour blend and mix until a sticky dough forms. You might need an extra bit of water if the dough seems dry. This will depend on the flour you choose.
- Roll: Dust a clean surface and a rolling pin with gluten-free flour. Roll the dough gently in all directions to get it very thin. Ideally, you should be able to almost see through it. The rolled dough should be evenly thinned so that there are no thick or thin spots in the final product.
- Cut into Squares: Use a pizza cutter or a large, sharp knife to cut the dough into 3-inch squares. If you plan to make egg rolls, you can make larger squares. This recipe should make about 16 3-inch squares
- Use or Store: Use your wrappers right away with the chicken wonton filling below, or store them to use later.
GLUTEN-FREE WONTON SOUP RECIPE
Fill your gluten-free wonton wrappers with a simple ground chicken filling, and toss them into a pot of broth to make the easiest and most delicious soup!
For the Ground Chicken Wontons:
- Mix together ground chicken, gluten-free soy sauce (or tamari), rice vinegar, honey, and chopped green onions.
- Place one teaspoon in the center of each gluten-free wonton wrapper. Brush the edges with water, and fold to seal, pressing out any air as you go. Cook them right away, or cover and refrigerate for up to 5 days.
Easy Chicken Wonton Soup:
- Boil the wontons in 4 cups of chicken broth or stock for about 5 minutes, or until the meat is fully cooked and the wrappers are tender. Remove the wontons with a strainer and divide them into 4 soup bowls.
- Add baby bok choi to the broth and wilt it. Then add that to the bowls as well.
- Divide the broth between the four soup bowls and garnish with chopped green onion.
HOW TO FILL GF WONTONS
Creating the perfect wonton shape is easier than it might look! Here's how to fill and form wontons or dumplings.
First, be sure that you have a bit of water on hand. water on the edges of the wrapper will help the edges to stick together.
Second, work very carefully. Gluten-free wonton wrappers are more delicate than wheat-based ones and can tear easily. Use a spray bottle of water to spritz the wrappers if they are drying out, and keep them covered.
Wontons should be made by adding a teaspoon of filling to the center of the wrapper. Fold the square into a triangle shape over the filling, pressing to seal and remove any air. Then press the two corners of the triangle together to create a looped wonton.
Dumplings such as potstickers or gyoza can be made in many different shapes, but often they are shaped into a half moon. You can do this with a square dumpling wrapper, but it will be easier if you trim off the corners to use a circle instead.
Add a teaspoon of filling to the center of the wrapper, and then fold in half and seal. Gently pick up the dumpling, and make small folds along the sealed edge to create the classic dumpling look.
ARE WONTON WRAPPERS JUST RICE PAPER?
It would be nice if wonton wrappers were just rice paper because then they'd be gluten-free already! Unfortunately, rice paper is only used in certain applications, such as fresh spring rolls and some types of fried egg rolls.
While you can create gluten-free dumplings using rice wonton wrappers cut from spring roll wraps, they aren't quite the soft wontons that you're used to. That's where this recipe really shines! These gluten-free wonton wrappers are just like the real thing.
CAN YOU FREEZE HOMEMADE GF WONTON WRAPPERS FOR LATER?
Yes, these wrappers can be frozen, but you must work quickly and carefully.
We want to avoid letting the wonton wrappers dry out, and we want to ensure that they do not stick together.
So to freeze these, you should cut the dough into squares, and immediately layer each square between pieces of waxed paper, creating a stack of alternating wonton wrappers and squares of paper.
Place the stack into a freezer bag or an airtight container, and freeze for up to 2 months.
To use frozen gluten-free wonton wrappers, let them defrost in the refrigerator overnight in the same container so that no moisture is lost.
HOW TO STORE HOMEMADE GLUTEN FREE WONTON WRAPPERS
If you want to make these wrappers and use them later in the week, you can store them the same way (layered with wax paper), in an airtight container in the fridge. They will stay fresh for up to 5 days this way.
HOW TO KEEP GLUTEN-FREE WONTON WRAPPERS FROM DRYING OUT
While you're filling your wontons, keep the ones that you aren't using covered with a slightly damp paper towel so that they don't dry out.
MORE GLUTEN-FREE RECIPES TO TRY
If you're looking for more ways to recreate your favorite Chinese or Thai restaurant meals at home, we have lots of recipes you should check out:
Gluten Free Pad Thai made with rice noodles and lots of veggies is a meal that everyone loves.
Did you make this recipe for gluten-free wontons? Please leave a comment below letting us know what you thought!
For the GF wonton wrappers:
- 1 cup all-purpose gluten-free flour blend, plus more for sprinkling
- ½ teaspoon sea salt
- 2 eggs at room temperature, beaten
- 2 tablespoons warm water, plus more if needed
For the filling:
- 1 pound ground chicken
- 3 tablespoons gluten-free soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon honey
- 2 small green onions, chopped
For the soup:
- 4 cups chicken broth
- 1 small green onion, chopped
- baby bok choy halved, as much as you like
- In a large bowl whisk together the flour and sea salt. In a separate bowl combine the eggs and water. Slowly stir the egg mixture into the flour blend and mix until a sticky dough forms.
- Dust a clean surface and a rolling pin with flour. Roll the dough gently in all directions to be as thin as possible (less than ⅛-inch thick).
- To make the wonton wrappers cut out squares with a pizza cutter (approx. 3-inch squares). Use the wrappers in your recipe before they dry out. Or cover and refrigerate for up to 5 days. Bring them to room temperature before using them and spritz them with water if necessary.
To Make the Wontons
- Combine the ground chicken, soy sauce, rice vinegar, honey, and green onions in a bowl.
- Place 1 teaspoon of filling in the center of each wrapper. Brush 2 edges with water and fold to seal, pressing out the air. Brush water on one corner and bring corners together, pressing to seal. Place the wrapped wontons into a covered container as you work so they don’t dry out.
To Make Wonton Soup
- Boil the wontons in 4 cups of chicken broth for about 5 minutes or until the meat is cooked and the wrappers are tender.
- Remove the wontons with a strainer and divide them into bowls.
- Wilt the bok choy in the stock.
- Divide the soup into bowls and serve with the wilted bok choy and some additional chopped green onion. Serve hot.
- If your gluten-free flour blend doesn’t contain xanthan gum, add 2 teaspoons to the flour mixture. As the gluten-free dough is more fragile than the regular one, adding xanthan gum makes the dough more elastic. It may be a little bit crumbly at the beginning but if you continue kneading it, it will become smooth.
- To Store: Stack wrappers between waxed paper and place them in an airtight container. Seal tightly and refrigerate for up to 5 days or freeze for up to 2 months. Defrost frozen wrappers overnight in the refrigerator.
- Filling Variations: The ground chicken in this recipe can be replaced with ground pork, ground shrimp, or a combination of proteins.
- Feel free to use these wrappers with other fillings or in other recipes for potstickers, dumplings, or gyoza. They can be prepared boiled, steamed, pan-fried, or deep fried.
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Amount Per Serving: Calories: 407Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 219mgSodium: 1976mgCarbohydrates: 31gFiber: 1gSugar: 6gProtein: 36g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.