Description
This gluten-free wonton wrappers recipe offers a delicate, flexible dough made from tapioca starch and Thai rice flour, perfect for making homemade wontons without traditional wheat flour. Using simple ingredients and a stovetop cooking method, this recipe yields thin, translucent wrappers ideal for steaming, boiling, or frying your favorite wonton fillings.
Ingredients
Scale
Dry Ingredients
- 50 grams Bob’s Red Mill tapioca starch
- 50 grams Erawan Thai rice flour (plus more for dusting)
- 1/4 tsp coarse salt
- 1/2 tsp turmeric powder (optional, for yellow color)
Wet Ingredients
- 80 ml room temperature water (plus 4 ml warm water if needed)
- 2 tsp avocado oil (or rice bran oil)
Instructions
- Measuring and Weighing: Use a liquid measuring cup to measure 80 ml of room temperature water and 4 ml of warm water set aside. Weigh 50 grams each of tapioca starch and rice flour separately using a kitchen scale.
- Form Starch Mixture: In a medium saucepan, combine water and salt. Stir until salt dissolves, then add tapioca starch and stir until lump-free.
- Heat the Starch: Place the saucepan on low heat and continuously stir with a wooden spoon for about 2 minutes until two-thirds of the liquid forms lumps.
- Combine With Rice Flour: Remove pan from heat but keep stirring for 5 seconds. Then add rice flour and stir for 1 minute to combine. Transfer mixture onto a non-stick silicone pastry mat, scraping the pan thoroughly.
- Form and Knead the Dough: Add avocado oil to the dough and knead for 5-6 minutes. Initially crumbly, the dough will come together and feel slightly dry and stretchy. If too dry, add warm water in small increments while kneading until smooth but not too elastic. Optionally, add turmeric powder for yellow color.
- Rest the Dough: Cover the dough and let it rest for 20 minutes at room temperature to improve smoothness.
- Roll Out the Dough: After resting, knead briefly again. Dust work surface with rice flour, shape dough into a rectangular log, and roll into a thin 14-inch long rectangle about 2 mm thick, dusting with flour as needed to prevent sticking.
- Cut Into Wrappers: Dust the dough sheet with rice flour, cut lengthwise into two equal strips, then each strip into four 3-inch-wide strips. Stack strips, trim uneven edges, and cut into 3-inch squares, yielding 12-14 wrappers.
- Roll Thinner (Optional): If needed, gently roll each wrapper square thinner to achieve a paper-thin, translucent sheet approximately 3.5 inches square, handling carefully to avoid tearing.
- Use and Store: Use wrappers immediately to form wontons. Wrapped wontons can be refrigerated for one day or frozen up to one month. Do not refrigerate or freeze unwrapped wrappers as they become dry and brittle.
Notes
- Use rice flour to dust surfaces to prevent sticking without adding gluten.
- Add warm water incrementally while kneading if dough is too dry to avoid over-elasticity.
- Turmeric powder is optional and only for color, not flavor enhancement.
- Wrapped wontons freeze well; unwrapped wrappers do not freeze or refrigerate well.
- Roll dough gently and slowly to avoid tearing since gluten is absent.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dough
- Method: Stovetop
- Cuisine: Asian
Keywords: gluten free wonton wrappers, tapioca starch wonton wrappers, rice flour wonton wrappers, homemade wonton wrappers, gluten free dumpling wrappers
