Wonton Wrappers


I took my sister, she was visiting from north west NSW, to HuTong's dumpling restaurant in Melbourne. Their wheat based chilli wontons are simply delicious. As I didn't have a gluten free wonton wrapper recipe I decided I better make one. It was a bit of fun making the wonton wrappers during the school holidays - my daughter & I are not very good (yet) at folding the wontons. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 


185 g Bakers' Magic Gluten free flour

40 g Maize starch

1/4 tsp Salt

1 Egg

25 g Oil

75 g Water

Extra - potato starch

Makes ~48 wrappers - depending on the size. 



Put the dry ingredients into a bowl of a stand mixer. 

Whisk together with a fork the oil, water & egg.

While mixing pour the water/oil onto the dry ingredients. 

Mix for 3-5 mins until a smooth dough forms.

Take ~1/4 - 1/8th of the dough & knead it well before putting it through the machine on the widest setting. Cover the remaining dough to stop it drying out. If the dough tends to crumble when coming out of the machine, knead it a little more & try again. You may need to repeat this process 2 or 3 times before it starts to come out of the machine looking like pasta. If you want the edges to be straight fold the longest sides of the dough over into the middle & fold it again until the folded dough is the same width as the machine. Put this dough through the machine. 

The following photos are of cannoli dough being put through the pasta machine, essentially wonton dough rolls out the same way. 

Decrease the width by 2 or 3 notches & put the dough through the machine again.

Decrease the width to the 2nd smallest setting on the machine. 

There are two ways to cut the wonton wrappers; a knife or a shaped cutter. The first time I made these I cut out ~10 cm squares. The second time I used an ~8 cm square cutter, they were smaller wrappers but it was so much easier. However the smaller wrappers were harder to fold. Dust the wrapper with some of the extra potato starch, transfer to a plate & cover with a cloth to stop the wrappers from drying out. The potato starch stops the wrappers from sticking to each other. The scraps of dough can be combined with the remaining dough. Repeat the process of rolling out & cutting squares for the remaining dough.

I am certainly no expert at folding wontons. There are so many different ways they can be folded check out these wonton images. So the best thing I can do in this section is to direct you to a website I used (Just One Cookbook - Namiko Chen). There are wonderful step by step photos. 

For wrapping the wonton - How to wrap Wonton

Alternatively there are a couple of videos on YouTube.

Freezing the wonton dough

I used just over half of the dough to make the wontons for the soup for my family (including a growing teenage boy). The rest of the dough was rolled & frozen in a plastic bag. I decided to freeze it as a lump & not cut wonton wrappers as the dough is more flexible when it is kneaded or put through a pasta machine.

The resulting cut wonton wrappers are flexible

and can be deep fried.