• Moy's Gluten Free Kitchen

You want these wonton wrappers

Updated: Nov 1, 2019


Gluten Free Vegan Wonton Wrappers

Gluten Free, Vegan Wonton Wrappers

Moy’s Gluten Free Kitchen

Ingredients ½ cup oat flour

¼ cup quinoa flour

¼ cup cornstarch

2 tbsp cornmeal (I used white cornmeal)

½ tsp baking powder

½ tsp salt

½ tsp xanthan gum

¼ tsp brown sugar (optional)*

½ cup water (add by tablespoon)

*I believe that the sugar helps with the chemistry of the blend and the process.

Other ingredients

Oil for frying

Tapioca starch (or any finely ground GF flour)

Filling of choice (pre-cooked)

Directions Combine all of the dry ingredients. Add the water, if more is needed add a tablespoon at a time. Knead or mix to form a firm but not dry dough. Once combined use wet hands to press the flour mixture into a smooth-ish ball. Let the dough rest 15-30 mins.


Divide the dough into four, put aside three pieces and cover them with plastic wrap, misting lightly with water to keep moist.

Before rolling out the wrappers, heat your oven, toaster oven or warming drawer to the keep warm setting (about 200oF). If you have an oven thermometer, use this to determine the temperature of your oven, If it gets above 225oF turn it off, the residual heat of the oven should be sufficient.

Knead or roll the first piece of dough on a surface sprinkled with tapioca starch to form as smooth a ball as possible. Carefully roll out the ball into a long rectangular shape, keeping the surface lightly floured to prevent sticking. Rolling out between two sheets of plastic wrap helps. The thinner it’s rolled without breaking or tearing, the better the wonton. Lift or turn the rolled out rectangle to ensure that it is not sticking to the surface, dust with more tapioca starch if needed. Cut the rectangle into squares about 3 ½” square.

Working with one square, fill, wrap and set aside until all the pieces in the set are ready. Keep the filled wontons and any unused dough covered with a damp paper towel. I use a small paintbrush to apply the water to the edges of the wrapper before shaping. You can dust your fingers with the same flour or starch you are using to roll out the wantons. Using these steps prevent the wanton from tearing. For more info on how to fill and fold wantons check out this video: https://www.youtube.com/watch?v=dTxbKTZgHBQ

You can deep fry the first batch of wantons or wait until all are ready, the wantons or unused dough must not be allowed to become dry, keep them covered with a damp paper towel.


After frying drain the wantons on a paper towel, but move them just as quickly to a tray inside of your oven or warming draw pre-heated to a keep warm setting. In this way the wantons should retain most of it's crispness. Better if served hot and on the same day.

Note: The more you make the easier it gets, you’ll eventually figure out how much water you need and how much pressure to apply when kneading out the dough



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Moy's Gluten Free Kitchen

St. Helena Village, Piarco

moysglutenfreekitchen@gmail.com

(868) 735 6236

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