Wonton Wrapper Recipe

Wonton Wrapper Recipe

2/3 c. water
1 large egg
1/2 tsp. salt
1 1/3 c. (6.65 oz.) brown rice flour
2/3 c. (3.0 oz.) cornstarch
1/3 c. (1.5 oz.) sorghum flour
1 tsp. xanthan gum

Mix the dry ingredients together.  Whisk the egg into the water. Add the liquid ingredients to the dry ingredients and combine by hand until a dough forms.  Knead the dough on a lightly floured surface until the dough is smooth. (This doesn’t take long).

Separate the dough into 15 balls, each containing 2 Tbsp. of dough. Cover the balls with a lighlty dampened cloth. Take one ball of dough and roll it out on a floured surface. To make a rectangular wrapper, turn the dough 90 degrees after each pass of the rolling pin.  To make a circular dough, turn the dough much less, maybe 30 degrees, after each pass. Watch the accompanying videos to get an idea of how big each wrapper should be and how thin.  When you hold one of the rolled our wrapper in your hand, you should be able to see the impression of your hand through the dough. Repeat this process for each ball of dough.

Be sure to watch the eggroll video so see how I roll out the wonton wrappers into the two different shapes.

The dough can be refrigerated for a couple of days.

*Note: These wonton wrappers are larger than the packaged wheat wontons wrappers available at most grocery stores. So, if you’re using them in a recipe that calls for packaged wheat wontons, be sure to add more filling than the recipe calls for, or cut these wrappers in half. If you have a food scale, you can weigh the amount of dough that goes into each wrapper – a packaged wrapper is 7.5 grams.