Gluten free won ton wrappers. Or skins. Gluten free won ton skins? Either way, you need them. Don’t you? Well, if you want to make Gluten Free Crab Rangoon, you … more
Gluten free won ton wrappers. Or skins. Gluten free won ton skins? Either way, you need them. Don’t you?
Chinese take-out? Chinese take in.
To make these gluten free won ton wrappers, you start with a pretty wet dough, but if you sprinkle it with more flour and knead it in, good things happen.
Like this. It starts to look like the smooth dough on the left. Just dust the top with more flour, and roll — and try doing it without parchment paper (really? really). I’ve learned that when you use parchment paper on this dough, you may not realize that your dough is becoming too sticky … before it’s sticking to the paper.
So sprinkle, and roll a bit. Easy does it. Pick up the dough, flip it over and turn it around. Sprinkle, and then roll again.
Keep sprinkling and rolling until it’s very thin. You might be surprised about how strong this dough is, in the end. In the photo on the left, I’m actually holding up the rolled out dough with one hand. And I’m not being super gentle or anything either.
Then slice as you like. Here I sliced thick ribbons to make fried wonton skins. Like you used to get with takeout at a Chinese restaurant. You know…
In the waxed bag! And they couldn’t be easier. Just fry the strips in at least 2 inches of hot neutral frying oil until they’re crispy (about 30 seconds per side), pull them out and drain on paper towels.
1 cup (140 g) high-quality all-purpose gluten-free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 extra-large egg and 1 extra-large egg white, beaten together
2 to 4 tablespoons warm water
In a medium-size bowl, combine the flour and xanthan gum. Add the eggs and 2 tablespoons water to the flour mixture and beat together to combine. Press the mixture together with wet hands. It should stick together when pressed, and should have a smooth but stiff consistency. Add more water a tablespoon at a time until it reaches the proper consistency.
Separate the dough into two disks. Sprinkle each disk with more flour, and knead it in to form a smooth dough. Roll out the first disk a bit on a floured surface. Sprinkle again with flour, and roll a bit more. Keep sprinkling and rolling until the dough is no more than 1/8 inch thick. Slice into desired shapes with a sharp knife or pastry cutter. Repeat with the other disk of dough.
When you’re using the wrappers, moisten the edges with a bit of warm water to help them stick together when cinched closed.
Adapted from the book Gluten-Free on a Shoestring by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.
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