Won Ton Wrappers
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*ETA: I’ve made this recipe even better in the style of some of the recipes in Gluten-Free on a Shoestring Bakes Bread, and then made the won ton wrappers into Gluten … more »

*ETA: I’ve made this recipe even better in the style of some of the recipes in Gluten-Free on a Shoestring Bakes Bread, and then made the won ton wrappers into Gluten Free Won Ton Soup! Click on over to see that recipe…

Gluten Free Won Ton Wrappers

Gluten free won ton wrappers. Or skins. Gluten free won ton skins? Either way, you need them. Don’t you?

Gluten Free Won Ton Wrappers

Well, if you want to make Gluten Free Crab Rangoon, you need gluten free won ton wrappers. Then my Gluten Free Egg Rolls. And … ooh … wait … what’s that up top? Fried won ton noodles?!

Chinese take-out? Chinese take in.

Gluten Free Won Ton Wrappers

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.

Gluten Free Won Ton Wrappers

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.

Gluten Free Won Ton Wrappers

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…

Gluten Free Won Ton Wrappers

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.

Prep time: 15 minutes       Cook time: 5 minutes       Yield: 15 to 20 wrappers
Ingredients

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

Directions
  • 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.

Love,
Me

 

P.S. Please support the blog by buying my gluten free cookbooks! Your support means the world to me!

91 Responses to “Won Ton Wrappers”

  1. Lisa Potts Staaf via Facebook says:

    Hot diggity dog! I don’t care how terrible they are for me, I’m making cream cheese won tons… Haven’t had them in years!

  2. I’ve never even heard of that, Lisa!

  3. Lisa Potts Staaf via Facebook says:

    Deep fried, nautiness. I just have to find out what the cream cheese is mixed with to make it so good…. I’ll be right back!!

  4. Janet Johnson via Facebook says:

    I miss crab rangoon, is that what you are talking about Lisa?

  5. Janet Johnson via Facebook says:

    Let me know if you find the recipe, I would like it too!!

  6. Lisa Potts Staaf via Facebook says:

    No – I found the ingredients – 8 oz cream cheese, 1/2 cup sugar and 1 egg. Mix that and fill a wonton and seal tight. Then you deep fry them. I think some places do put crab in them though.

  7. Sounds delicious, Lisa. Similar to a cheese blintz, but fried. Yum.

  8. Lisa Potts Staaf via Facebook says:

    I don’t think it’s on my low carb diet plan.

  9. Lisa! It’s not on anyone’s diet plan!

  10. I am so glad you posted this! Back when I ate gluten-full foods I would make these amazing Kimchi Dumplings. So excited to try them with this recipe. :)

    • Nicole says:

      Hi, Tressa,
      I always call you “Hecka” on Facebook. Should I call you Tressa?
      I’m excited for you to try your amazing Kimchi Dumplings, too. In fact, I wish I could try your amazing Kimchi Dumplings. :)
      xo Nicole

  11. Leona F Rodriguez says:

    I’d love to not just make my own..but to make my own gluten-free..

    I love creamy mermaids!

  12. Pam says:

    This sounds so cool! I wonder if these would act like tortilla wraps if cooked properly? Does that sound too stupid?

    • Pam says:

      Or could they be used as perogies???

      • Nicole says:

        Hi, Pam,
        Again, very similar (in fact more similar to perogie dough than to flour tortillas), but with perogies you would add some butter and some sour cream or buttermilk or something. Perogie dough is more toothsome than won ton wrappers. Does that make sense? These are great, thoughtful questions! Thanks!
        xo
        Nicole

    • Nicole says:

      Hi, Pam,
      Of course it’s not stupid! It’s kind of hard to discern between all of these different types of rolled out doughs. These might not be bad as tortillas…. You really want some more fat in tortillas, and the egg makes it kind of chewy in a way you don’t really want for tortillas. You want something else as a leavening agent in tortillas. There’s a recipe for Flour Tortillas in my book, page 120. It’s all very similar – but with some important differences.
      Actually, it’s an excellent question, and when I was creating these recipes, I had to understand all the nuances — and it was hard!
      xo
      Nicole

  13. Sandra Turner Rowland via Facebook says:

    My thought exactly when I saw this recipe crab ragoons! That is the name of the cream cheese won tons. And yes, they are not healthy but oh so good!!

  14. AnneMarie Nantais Fleury via Facebook says:

    are these the ones that can be used to make egg rolls (please say ‘yes’)

  15. Yes, AnneMarie! Woohoo! And I’m not just saying ‘yes’ because I’m obedient (which I tend to be). It’s actually true. :)

  16. Ellen says:

    Oh, my! Those look wonderful. And just in time for my daughter to get home from college. I can see a summer of trying wonderful things ahead of us!

    • Nicole says:

      Hi, Ellen,
      Stick around! There’s a lot more where this came from. We are going to put these won ton wrappers to work! Thank you for posting!
      xo
      Nicole

  17. Kerry Moore Flinders via Facebook says:

    Thank you! You are so awesome.

  18. Kerry Moore Flinders via Facebook says:

    Lisa, I just mix cream cheese with chopped green onion. Totally amazing. Especially dipped in sweet chili sauce. Mmmmm

  19. Carol Peterson via Facebook says:

    I have a recipe for making shrimp rangoon, if anyone wants it. It probably has to be deglutenized, but it’s pretty good.

  20. Carol Peterson via Facebook says:

    We also make our own pizza rolls using wonton wrappers.

  21. Oooh interesting use of won ton wrappers, Carol.

  22. Bernadette says:

    Nicole, by any chance do you think this recipe would work with an egg replacer? Thanks!

    • Nicole says:

      Oooh good question, Bernadette. I’ve never tried it. If I were you, so as not to waste too much, I would try cutting the recipe in half and using egg replacer. I would err on the side of more egg replacer rather than less, and I would also add a pinch of cream of tartar as an added stabilizer. I hope that helps! It’s a great question…
      xo
      Nicole

      • Bernadette says:

        Thanks Nicole – that’s very helpful. Things are ridiculously crazy around here at the moment, but I promise when I do give it a go I’ll let you know how it turns out! :)

        • Jessica says:

          I was wondering that, too, but I was thinking more along the lines of chia, since you need the binding but not necessarily the lift? IDK. Either way…I’m trying these eventually!!!

  23. Amanda Orsum Gargula via Facebook says:

    Thankyou SHARED @-}–

  24. Shalini Lynch says:

    I can’t believe I can count the ingredients on one hand…..

    • Nicole says:

      I know, Shalini! And one ingredient is water! So simple. Reason #5,746 why I love using an all-purpose gluten-free flour.

      xo
      Nicole

  25. Tracy says:

    I love Crab Ragoons they may be the first thing I make with these.

    • Nicole says:

      Hi, Tracy,
      You are in good company! Crag ragoons are indeed super popular. I’m ashamed to admit that I have never had them! I will have to remedy that right away…
      xo
      Nicole

  26. tavernlassie says:

    Ooooh, I’ve searched all over the web for gf won-ton wrappers. Super excited to see this. Apparently I need to get hold of your cookbook!

    • Nicole says:

      Tavern Lassie,
      I’m so glad you found the site, then, and this recipe! Thanks for considering the cookbook.
      Warm regards,
      Nicole

  27. Joy says:

    I’m going to make these this weekend! Thx! Crab Rangoons here we come.

  28. Maria Fasquelle via Facebook says:

    I’m just glad it’s in the book!!!

  29. Sarah says:

    Ooooh, this is exciting. Thank you!

  30. I can’t wait to get started on using these.. soo many choices to start from. We used to just sit down with a package of wrappers & different fillings. We would make batches like we do ravioli & freeze them for snacks (i’m a freezer feeder lol). Do you know if these will freeze well?

    • Nicole says:

      Hi, Heather!
      According to Naomi Poe of Better Batter, they do freeze well. She suggested defrosting them slowly to avoid issues with condensation. I have frozen a stack of them, and am waiting a bit before defrosting them so I can see for myself how they freeze. I hope that helps!
      xo
      Nicole

  31. Carol Cripps says:

    I’d use them to make shao mai. I love those. My Doctor, who’s Chinese, was amazed that I could make them – he says that his wife doesn’t even make them, at least not from scratch. But they’re so simple, *if* you have the wrappers. Now I do.

    • Nicole says:

      That’s wonderful, Carol!
      Those are steamed pork dumplings, right? Do you have a secret to your shao mai success? I love how everyone is going to be using these differently. This is fun!
      xo
      Nicole

  32. Oh yeah! Here is the recipe for the Kimchi Dumpling made with your Wonton Wrappers. They were very good! :)

    http://heckagoodrecipes.blogspot.com/2011/04/kimchi-dumplings-with-asian-cabbage.html

    • Oh, I don’t know if I did something seriously wrong, but I cut them into 3″ rounds and I only got 8 rounds from this recipe.

      • Nicole says:

        Hi, Tressa,
        If you only got a few rounds, then you would have done well to roll it thinner. The best thing to do is to roll the dough very thin, and then dust both sides with flour to make sure they aren’t too flimsy. It makes for better tasting won ton wrappers, for the most part. If they’re too thick, they tend to be ‘gummy,’ and they don’t go very far, either!
        I hope that helps.
        xo
        Nicole

    • Nicole says:

      Hi, Tressa,
      Thanks for posting the recipe!
      …Nicole

  33. [...] Won Ton Wrappers from Nicole at Gluten-Free on a Shoestring. [...]

  34. Shalini Lynch says:

    BTW, I used the extra egg yolk to make yolk-wash to seal the dumplings shut.

    • Nicole says:

      Hi, Shalini,
      Very smart reallocation of resources. Very shoestring-friendly! Thanks for posting your idea, smartypants.
      xo
      Nicole

  35. Jenn says:

    Wow. I love all things won ton and have scoured the shelves of Super H in disbelief that I can’t buy the little suckers gluten free. I am SO making these this week!

    • Nicole says:

      Hi, Jenn,
      Your comment about the little suckers made me snort out of my nose, in a very unflattering, unladylike way (the way I usually snort). I know! I am dying to put those little GF suckers on the GF market. They would sell like … well, like won ton wrappers. :)
      xo
      Nicole

  36. Lisa Jachimiec says:

    Love the cookbook – thank you for all of the great recipes. Just diagnosed and been in a daze figuring out where to go – and how to pay for it. Thanks for the wonderful “normal” recipes that make it that much easier (and less expensive) for some semblance of a real life.

    And – cream cheese (with crab) wontons sound fa-boo!

    • Nicole says:

      Hi, Lisa,
      Thank you for taking the time to post this comment. I really appreciate it. You deserve more than just the semblance of a real life. You should expect – because you deserve – the whole real life. Crab rangoons seem to be a very popular won ton choice! Thanks again.
      xoxo
      Nicole

  37. [...] a lot of supplies of my own, but I expected to make Chocolate Chip Cookies and Potstickers with Won Ton Wrappers. [...]

  38. Sarah says:

    Wow! You are amazing and these wrappers are too! Thank you so much for posting this as now my two little children can again enjoy one of their favoirte foods……pot stickers! Mom loves it too because it is an easy way to get in some spincah into their little growing bodies! Thank you thank you!!!

  39. Pamela G says:

    Now I can make Scott my favorite, guilty as sin snack…
    Bold flavor…not for the faint at heart…

    1 brick Neufchatel – room temp
    1 4 oz container blue cheese crumbles
    blend together – gently work in
    1 container lump crab, drained

    perhaps 1 tsp/wonton
    dampen and fold edges together & pinch
    Deep fry wonton until golden drain and let cool a minute
    serve with duck sauce if you so like, but i like mine bare
    enjoy!

    • Nicole says:

      Hi, Pamela,
      Yum. Crab rangoons seem to be a big favorite. If you scroll through the comments, you’ll see many an homage to them!
      xoxo Nicole

  40. Joseph says:

    Hi Nicole….OMG I have been looking to make WonTon for my partner for a while now since he can’t even enjoy and Eggroll,, is it possible to fry these in order to make Eggroll’s?

    • Nicole says:

      Hi, Joseph,
      Of course you can fry these to make eggrolls! Just be sure to use a good all-purpose gluten-free flour (like Better Batter), because in a recipe with so few ingredients, each ingredient really matters. Let me know if you have any questions.
      Go for it! Make that man some eggrolls!
      xoxo Nicole

  41. Kate says:

    Do you know if you can freeze this? I made these the other night, and did one batch for homemade mozerella sticks (just add string cheese and put in an olive oil pan), and another for spinach and potato ravioli. It would be great to just have them ready in the freezer.

    Oh, and another note: I had to use a CRAZY amount of GF flour to keep from sticking. I ended up tossing my first round because it was such a mess.

    • Nicole says:

      Hi, Kate,
      Yes, once rolled out and filled, you can easily freeze your ravioli and won tons.
      If you had to use so much flour, your flour blend is likely to blame. I hope that’s helpful.
      xoxo Nicole

  42. [...] roasted -1/2 tsp cinnamon -1 tbsp maple syrup -1 tbsp brown sugar -4 tbsp butter (Earth Balance) -this recipe & ingredients for GF Wonton Wrappers -1 egg with a tablespoon of water Directions: 1.) Preheat the oven to 400 [...]

  43. Courtney says:

    used this to make ravioli! it was great, thanks so much!!!

    • Nicole says:

      Hi, Courtney,
      That’s great! They do make great ravioli. And although I’m totally still jealous of the ability of non-GF people to just buy 24 won ton wrappers for $2, those skins are really too thin to make anything other than dumplings. So we’ve got that going for us. :)
      xoxo Nicole

      • Courtney says:

        oh yeah, im totally jealous that 1.) they can get cheap wrappers and 2.) that they can just go get premade frozen ravioli all ready to go! Making it the other night was an 1 hr. 1/2 process! but, im glad that you created this so at least we can still enjoy things! :)

        • Nicole says:

          Hi, Courtney,
          I really think that some intelligent manufacturer is going to come out with frozen GF won ton wrappers, and sell them at a reasonable price. I really and truly believe. Someday …
          xoxo Nicole

  44. Tanya says:

    Did I tell u that I love u…funny…today, I was watching Rachael Ray and she made Cheeseburger Eggrolls (just in case…http://www.rachaelrayshow.com/food/recipes/cheeseburger-eggrolls/). I thought omg my son would get such a kick outta these…as I google for GF Won Ton wrappers…who comes up…YOU!! Guess what i’m making this weekend…

    • Nicole says:

      Hey, Tanya,
      It’s kismet, then. We’re meant to be together, you and me. :) Enjoy the cheeseburger eggrolls. You’ll have to tell me how they turn out!
      xoxo Nicole

  45. Sherry L says:

    Hi Nicole,

    Yaay! I am so excited about this recipe! The possibilities are nearly endless as far as how to use them. I have a question, in your instructions, you don’t mention how big to cut them. I know the whole point is so you can make them the size and shape you wan,t to suit your needs, but can you tell me how big the ones in your pic are, as a starting point? Thanks! And thank you so much for sharing this recipe from your book, I don’t have it yet, but it is on my Christmas wish list:)

    • Nicole says:

      Hi, Sherry,
      You’re very welcome. The ones in the picture are cut into rounds that are about 3 inches in diameter, and then rolled again a bit into an oblong shape, as I find that easier to work with. I hope that’s helpful.
      xoxo Nicole

  46. [...] found this recipe for wontons created by Nicole, author of Gluten Free On A Shoestring, and decided I would give it a [...]

  47. [...] have a recipe for gee eff  Wonton Wrappers.  It was only in my Cookbook, but then I put it on the blog. ‘Cause I wanted to use it. To [...]

  48. Rachel says:

    I was so excited to see this recipe, but I’m finding it harder than it looks! I used Bob’s Red Mills all purpose GF flour. Honestly, I’ve never had luck with using an all purpose gf flour and don’t have access to the brand you mentioned in the recipe. The first batch was so sticky, I had to remove it from the saran wrap by scrapping with a spatula. I read a post about someone having to add a lot of extra flour. I’ve added quite a bit extra and its still sticky. I’ve tried flouring the saran wrap first, using parchment paper (which was even worse), and even refrigerating to maybe give the dough some added stiffness. I will keep trying, but is there a breakdown of GF flours to use in this recipe rather than and “all purpose” flour? They’re all so different. Maybe having exact ingredients would make it easier. Also, once you get them rolled and cut, how do your tore them? won’t they stick together if stacked? So excited for GF wontons!

  49. Nicole says:

    Hi, Rachel,

    It’s your flour. Bob’s Red Mill is not a true all purpose gluten-free flour. It performs particularly poorly in any recipe like this, where there are so few ingredients. If you don’t have access to Better Batter, you can try using Cup 4 Cup http://cup4cup.com/about/ which you can find at Williams Sonoma, or Tom Sawyer’s all purpose gluten-free flour: http://glutenfreeflour.com/.
    I am closing comments on this post (they should have been closed already, but there was a glitch), so if you have further questions, please visit the Shoestring Community at http://www.glutenfreeonashoestring.com/community/

    Best,
    Nicole

  50. [...] use rice pappers in place of the wonton wrappers. Or you could make your own gluten-free wrappers. Here’s a recipe. Winter Lentil Soup 1 tablespoon olive oil 4 leeks (white and light green parts), cut into [...]

  51. [...] found this recipe for wontons created by Nicole, author of Gluten Free On A Shoestring, and decided I would give it a [...]

  52. Sandra Simmons says:

    Can someone explain Paleo to me in a sentence? I don’t understand the difference!

    • Nicole says:

      Hi, Sandra,
      I will try! It’s a diet based upon the theory that we should eat what our hunter-gatherer ancestors ate (meat, berries, fruits, vegetables); we should avoid all foods that are purportedly the result of agriculture and animal husbandry (all grains, all dairy, all legumes, potatoes, you name it). I used a semicolon, so it’s only one sentence. ;)
      xoxo Nicole

  53. Carli says:

    Nicole,

    These look really yummy, but I’m really needing some corn flour tortilla’s without wheat, do you have a recipe?

    • Nicole says:

      Hi, Carli,
      I’m not really sure what you mean by corn flour tortillas, but there is a recipe for Flour Tortillas in my book and a recipe for soft corn tortillas here on the blog. You can find it by doing a search (the search box is at the top left of the screen).
      xoxo Nicole

  54. [...] free wonton wrappers.  I’m [...]

  55. Vanerp06 says:

    Can these be boiled? I can’t do deep-fried.  Also, I am allergic to egg so what can you suggest?

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/won-ton-wrappers/
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