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These gluten-free wonton wrappers are one of my favorite things to make when I’m craving Chinese food. They have the perfect texture and work well in any recipe that calls for wonton wrappers—you can even use them to make potstickers or dumplings! I use simple gluten-free pantry essentials and ingredients to make them, and the process is pretty easy once you get the hang of it. My family loves these wrappers in a classic wonton soup! This easy gluten-free recipe is also dairy-free and nut-free.
Homemade Gluten-Free Wonton Wrappers
Making sure everyone is included, regardless of dietary restrictions, is really important to me. Ordering takeout can be especially tricky when navigating food allergies or intolerances, so I love having this go-to recipe for gluten-free wonton wrappers. They taste like traditional Chinese wontons but are totally gluten-free!
I followed a similar process to our gluten-free pasta recipe, as I found that mixing the dough by hand (rather than using a mixer or food processor) created the best result. Once the glutinous rice flour, gluten-free flour, xanthan gum, eggs, water, and oil are combined, you’ll need to let the dough chill for about 30 minutes. This allows the gluten-free flours to fully hydrate and create a more pliable dough—making it easier to roll out and cut to shape.
Ingredients
- Glutinous Rice Flour: Glutinous rice flour, also known as sweet rice flour, is a gluten-free flour made from sticky glutinous rice. It has a chewy texture when cooked, and even though it is called “glutinous,” it doesn’t contain any gluten. Don’t use regular rice flour as a substitute, as it has a different texture and won’t work well in this recipe.
- Gluten-Free Flour Blend with Xanthan Gum: Adds structure and texture to the dough.
- Xanthan Gum: Adding extra xanthan gum helps hold the dough together and makes it a little easier to handle.
- Fine Sea Salt: Seasons the dough.
- Canola Oil: I like using canola oil, but any neutral-tasting oil, such as vegetable or grapeseed oil, will work.
- Eggs: Let your eggs come to room temperature for at least 30 minutes before using them. Room-temperature eggs incorporate better with the other ingredients, creating a smoother and more elastic dough.
- Water: Add a teaspoon of room temperature water at a time until the dough comes together and is pliable. The amount of water needed may vary based on the gluten-free flour blend used and the humidity of your kitchen.
- Cornstarch or Tapioca Starch: Sprinkle some onto your work surface or silicone mat when rolling out the dough to stop it from sticking.
Tips and Suggestions
- Don’t skip the chilling step, as this allows the liquid to be properly absorbed by the flours. Not resting the dough can make it sticky, unmanageable, and rough.
- I like to roll out the dough on a printed silicone mat. That way, I know the dough is thin enough when I can see the printed design through it.
- If the dough sticks while rolling it out, place a sheet of cling film on top before rolling. This stops it from sticking to the rolling pin. Also, remember to move the dough occasionally to ensure the bottom isn’t sticking to the mat or work surface.
- I used a 3.25” square biscuit cutter to cut out my wrappers for ease and consistent-sized squares. Alternatively, the dough can be rolled out with a pasta machine or can be cut into squares with a pizza cutter.
- The dough dries out quickly when exposed to air. Keep the dough covered with a lightly damp paper towel when not actively using.
- For the best results, cut out your gluten-free wonton wrappers right before filling.
Are Wonton Wrappers Gluten-Free?
Store-bought wonton wrappers aren’t gluten-free unless specifically marked as such. The same goes for the wrappers used in restaurants, as they’re typically made with wheat flour. Making your own gluten-free wonton wrappers at home is a great alternative and can save you the headache of finding gluten-free options at the store.
How to Fold Gluten-Free Wonton Wrappers
Before you stuff these wrappers with your desired filling, just know this dough is delicate and can be prone to tears. This is normal for gluten-free doughs. It’s OK if the dough tears a bit around the edges, but you want to ensure that there are no rips where the filling can ooze out, and the edges are properly sealed. Here’s how to do that:
- Place a gluten-free wonton wrapper on a flat surface.
- Dip your finger in water and run it along the edges of the wrapper to moisten them. This will help create a seal when folding.
- Add about 1 teaspoon of filling into the center of the wrapper (don’t overfill).
- Fold one corner of the square diagonally across to meet the opposite corner, creating a triangle shape.
- Press down gently around the filling to remove any air pockets and ensure it’s well-sealed.
- Optional: either fold the two corners of the triangle on top of each other to create a traditional wonton shape or bring the two bottom corners down and cross them over each other. Use water to stick the two corners together. Please see the image below for an example of both folding methods.
It’s important you keep the unused wrappers covered with a damp towel while you work to prevent them from drying out.
Serving Suggestions
Once filled with your favorite wonton filling, these GF wonton wrappers are delicious when fried, steamed, baked, or cooked in a soup! I can’t get enough of them served with gluten-free fried rice and plenty of gluten-free teriyaki sauce for dipping. They’re also a great topping for gluten-free ramen or homemade gluten-free egg noodles. Try pan-frying them with some sesame oil for a crispy appetizer or snack!
Storage Instructions
To make meal prep easier, you can make the dough in advance before filling and cooking. Follow the recipe as instructed, and instead of chilling the dough for 30 minutes, wrap it in plastic wrap and store it in the refrigerator for up to 2 days. Be sure to let the dough come to room temperature before rolling it out.
You can also try freezing the wrappers for up to 2 months. Sprinkle some cornstarch/tapioca starch or layer parchment paper between each wrapper and stack them. Wrap tightly in plastic wrap and store in a freezer-safe bag or container. Let the wrappers thaw in the refrigerator before using.
However you store them, it’s important to keep your gluten-free wonton wrappers covered to stop them from drying out.
More Homemade Gluten-Free Takeout Recipes to Try!
- Gluten-Free Pad Thai
- Gluten-Free Tempura Batter
- Gluten-Free Orange Chicken
- Gluten-Free Apricot Chicken
Gluten-Free Wonton Wrappers Recipe
Ingredients
- 1 cup glutinous rice flour
- ½ cup gluten-free flour blend with xanthan gum
- ¾ teaspoon fine sea salt
- ½ teaspoon xanthan gum
- 2 large eggs, room temperature
- ½ tablespoon canola oil, or other neutral cooking oil
- ¼ cup water, divided, room temperature
- cornstarch or tapioca starch, for rolling
Instructions
- In a large bowl, whisk together the glutinous rice flour, GF flour blend, sea salt, and xanthan gum. Make a well in the center.
- Add the eggs, oil, and a tablespoon of water to the well. Stir to combine. The mixture should look ragged and clumpy.
- Knead the dough in the bowl, adding a teaspoon of water at a time and continuing to knead until the dough comes together into a ball. There should be no more pockets of dry flour, and the dough should be mostly smooth. The dough should be a bit sticky but not too sticky that it’s sticking to your hand.
- Divide the dough into two balls, wrap with cling wrap and press down to form a disc. Refrigerate for 30 minutes or up to two days in advance. Bring to room temperature before rolling out.
- Dust a work surface liberally with cornstarch or tapioca starch. Roll out each disc, one at a time, thinly. You should be able to see your hand, or the print on your work surface through the dough. Cut the dough into squares between 3”-4”. You can cut the dough into even squares with a pizza cutter, or you can use a square biscuit cutter.
- Stack the wrappers, sprinkling each with cornstarch or tapioca starch before stacking so they don’t stick together. Wrap the wrapper stack with a lightly damp paper towel so the wrappers don’t dry out before stuffing and cooking.
Notes
- The total serving size is approximate and will vary based on how big you cut your wrappers.
- To Store: The dough will keep in the fridge for up to 2 days. Let it come to room temperature before rolling and filling.
- To Freeze: Layer the wrappers with cornstarch/tapioca starch or parchment paper, wrap in plastic wrap and store in an airtight container or ziplock bag. They’ll keep in the freezer for up to 2 months. Let them thaw in the fridge before using.
- Mama says, “Check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Wonton Wrappers Step-by-Step
In a large bowl, whisk together 1 cup glutinous rice flour, ½ cup GF flour blend, ¾ teaspoon sea salt, and ½ teaspoon xanthan gum. Make a well in the center.
Add 2 large eggs, ½ tablespoon oil, and a tablespoon of water to the well. Stir to combine. The mixture should look ragged and clumpy.
Knead the dough in the bowl, adding a teaspoon of water at a time and continuing to knead until the dough comes together into a ball. There should be no more pockets of dry flour, and the dough should be mostly smooth. The dough should be a bit sticky but not too sticky that it’s sticking to your hand.
Divide the dough into two balls, wrap with cling wrap and press down to form a disc. Refrigerate for 30 minutes or up to two days in advance. Bring to room temperature before rolling out.
Dust a work surface liberally with cornstarch or tapioca starch. Roll out each disc, one at a time, thinly. You should be able to see your hand, or the print on your work surface through the dough. Cut the dough into squares between 3”-4”. You can cut the dough into even squares with a pizza cutter, or you can use a square biscuit cutter.
Stack the wrappers, sprinkling each with cornstarch or tapioca starch before stacking so they don’t stick together. Wrap the wrapper stack with a lightly damp paper towel so the wrappers don’t dry out before stuffing and cooking.
