The Best Gluten Free Won Ton Wrappers + Won Ton Soup
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for details on selecting a blend), plus more for sprinkling
- ¾ teaspoon xanthan gum omit if your blend already contains it
- 35 grams (35 g) Expandex modified tapioca starch (See Recipe Notes)
- 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
- 4 tablespoons (¼ cup) warm water (about 85°F), plus more as necessary
Make the dough.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a wooden spoon), place the flour, xanthan gum and Expandex, and whisk to combine well with a separate handheld whisk.
- Create a well in the center of the dry ingredients, and add the eggs and 4 tablespoons warm water, and mix to combine on medium speed for about 1 minute (or with the wooden spoon for at least 2 minutes).
- The dough should come together. If there are any crumbly bits, add the remaining warm water by the teaspoon until the dough holds together well when squeezed with your hands.
- Turn the mixer speed up to medium-high, and beat until smooth, 3 to 4 minutes (or by hand with a wooden spoon for at least twice as long).
- The dough should be smooth and pliable. If it feels stiff, add a few more drops of water and mix in until pliable. It should be, at most, slightly sticky but mostly just smooth.
Let the dough rest.
- Transfer the dough to a piece of plastic wrap, wrap it tightly and allow it to sit at room temperature for about 10 minutes. The dough will absorb more water and any remaining stickiness should dissipate.
Shape the wrappers.
- Unwrap the dough, divide it in half and return half of it to the plastic wrap and wrap tightly to prevent it from drying out.
- Place the remaining half of the dough on a lightly floured surface, sprinkle lightly with more flour and roll into a rectangle about 1/4-inch thick.
- Flip and shift the dough often to prevent it from sticking, sprinkling very lightly with more flour as necessary to allow movement.
- With a pizza wheel, pastry cutter or sharp knife, trim the edges of the rectangle to create even edges. Remove and gather the trimmings, and set them aside.
- Using even and sustained, but not aggressive, pressure, roll out the rectangle until it is approximately 1/8 inch thick. Slice into 3-inch squares.
- Alternatively, slice the 1/4-inch thick rectangle into 1 1/2-inch squares, and roll each square evenly in all directions until it doubles in surface area and is 1/8-inch thick. I often find this the quicker, easier way to get squares that are the proper thickness.
How to use the wrappers.
How to store the wrappers.
- Stack any leftover wrappers, wrap first in waxed paper and then place in a freezer-safe container, seal tightly and freeze until ready to use. Defrost by placing overnight in the refrigerator before using.