Won Ton Wrappers
This recipe was a request from a member of our gluten-free community. I had never done won ton wrappers before even though I do make some Asian dinners. So I was intrigued. I found the recipe to be very easy and even doubled it the second time I made it so I could make a bunch of appetizers.
A couple of things I earned and want to pass on to you. First, make and use the wrappers immediately. As they dry out, the become brittle and hard to wrap if you are doing egg rolls or samosas. Also, it is important to keep sprinkling with flour and rolling them until they are quite thin. Being thin makes them easier to wrap, but also easier to dry out. In order to get them to brown, brush the final product with melted butter before you bake them. I cut them into 3-inch squares using a pizza cutter. When you wrap them into the shape for your filling, seal the edges with a bit of warm water.
This was an interesting experiment for me. Something that was not on my list to try but I’m glad I did. Give this gluten-free recipe a try. You can fill them with whatever your family likes!
- 1 cup Baking Free™gluten-free All Purpose Flour (124 g--more for dusting and rolling)
- 1 extra large egg & 1 extra large egg white (95 g)
- 1 tablespoon oil
- 2-4 tablespoons warm water
- In a medium bowl, combine the flour with the eggs, oil and 2 tablespoons water, with the mixer on low. The mixture should be smooth but stiff. Add more water a tablespoon at a time until you reach that consistency.
- Separate the dough into 2 disks. Sprinkle each with more flour and knead it into a smooth dough. Roll the first disk a bit on floured surface (I use floured plastic wrap). Keep sprinkling and rolling until dough is no more than ⅛ inch thick. Slice into desired shapes with a sharp knife or pizza cutter. Repeat with the other disk of dough.
- When you are using the wrappers, moisten edges with warm water to help them stick together. I found I had to use them immediately. Makes about 12 wrappers.