Homemade Gluten Free Wonton Skins Recipes

GLUTEN FREE WONTON WRAPPER RECIPE

Steps:

• Whisk together flour and salt in a small bowl; in a separate bowl combine the eggs and water. Slowly stir the egg mixture into the flour with a fork and mix until a sticky dough forms. Divide the dough in half and cover one half while working with the other. Prepare a clean counter or pastry mat by generously flouring with more gluten free flour. Flour a rolling pin as well, then turn one half of the dough out onto the floured mat and roll gently in each direction until the dough is evenly thinned, almost so thin you can see through it. Measure 4 ½ - 5 inch squares and cut with a pastry cutter or butter knife. Layer each square on top of each other on a plate and cover with a damp tea towel while preparing the remaining dough. Re-roll the dough scraps to create more wrappers, so that all the dough is used to make approximately 10 wonton wrappers. Use wrappers in your recipe before they dry out, or cover and refrigerate for 3-5 days until ready to use in your recipe. They will get somewhat more fragile with refrigeration, so bring to room temperature before rolling and spritz with more water if necessary. Makes 10 wonton wrappers; recipe is easily doubled.

HOMEMADE GLUTEN FREE WONTON SKINS

Steps:

• Using either a stand or hand mixer, beat the flour and egg together. You'll know it's the right consistency when you pinch it between your thumb and pointer finger and it holds together, kind of like playdough. Be careful about not adding extra water unless absolutely necessary. Better to err on the side of too little, as you can add water as needed. I can't emphasize enough that you need to LIBERALLY use flour for the forming of your wontons. First, keep your rolling pin heavily floured every time you roll a wonton skin, using the same flour with which you made your dough. Though I own a wooden rolling pin, I'll bet that the new silicon non-stick rolling pins would be excellent for making these wontons. Remove dough from mixing bowl and knead into one large symmetrical shape. Make sure your kneading surface remains constantly well-floured. Divide your shape into four pieces. Set three of them aside, underneath a wet paper towel or tea towel. NOTE: I used a silicon baking mat as the surface on which I kneaded and rolled my wontons. It was an ideal surface. Take one of the dough pieces and roll into a snake. Evenly divide the snake into four pieces. Lay three of the four pieces under the wet paper towel to keep moist. Under your wet paper towel you should have three of the original larger dough pieces and three of the smaller dough pieces. Take the remaining dough piece and use your hand to flatten it into as much of a square as you can. It never really got totally square-shaped, as the edges were a bit ragged. Sprinkle the top of your square with flour. Roll it as thin as you can without breaking the dough. Flour the top of a thin metal spatula, then use it to carefully remove the finished wonton skin to a plate that has a piece of wet paper towel on it. Cover the wonton with another piece of wet paper towel. Continue until you have 16 wonton skins.