Check out more gluten-free Asian-inspired recipes. Need a good quality gluten-free all-purpose flour for this recipe? If you want to make a batch of these to eat fresh and just freeze a few to see how they withstand, that would be my best suggestion.
Please let us know if you try that and how it goes! No, do not freeze them after cooking, they will be horrible. However, they can be frozen prior to cooking and cooked while still frozen, this actually works better as they hold up better. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
December 30, February 16, by Carol Kicinski 3 Comments. Gather the edges of the wrapper over the filling, pinching them together to form a small purse. Repeat with the remaining filling and wrappers.
In a large saute pan, bring about 1 inch of water to a boil. Set a bamboo or other steamer basket over the water, then lightly coat it with cooking spray. Working in batches if necessary, arrange the dumplings in the steamer they should not touch , then cover and steam for 15 minutes.
Meanwhile, prepare the dipping sauce. In a small bowl, whisk together all ingredients. Serve the dumplings hot with the dipping sauce. If there are any crumbly bits, add the remaining warm water by the teaspoon until the dough holds together well when squeezed with your hands. Turn the mixer speed up to medium-high, and beat until smooth, 3 to 4 minutes or by hand with a wooden spoon for at least twice as long.
The dough should be smooth and pliable. If it feels stiff, add a few more drops of water and mix in until pliable. It should be, at most, slightly sticky but mostly just smooth. Transfer the dough to a piece of plastic wrap, wrap it tightly and allow it to sit at room temperature for about 10 minutes. The dough will absorb more water and any remaining stickiness should dissipate. Unwrap the dough, divide it in half and return half of it to the plastic wrap and wrap tightly to prevent it from drying out.
Flip and shift the dough often to prevent it from sticking, sprinkling very lightly with more flour as necessary to allow movement. With a pizza wheel, pastry cutter or sharp knife, trim the edges of the rectangle to create even edges. Remove and gather the trimmings, and set them aside. Slice into 3-inch squares. I often find this the quicker, easier way to get squares that are the proper thickness.
Use won ton wrappers in gluten free eggrolls , gluten free potstickers , or won ton dumplings for soup. Stack any leftover wrappers, wrap first in waxed paper and then place in a freezer-safe container, seal tightly and freeze until ready to use.
Defrost by placing overnight in the refrigerator before using. Do you think I would also be able to use the wonton wrappers to make dumplings? Thanks for the recipe!! Definitely, Isabella. These recipes look amazing — I am going to grab the cookbooks and play around — not the best cook in the world but I do try hard!
It is very gummy, and also very starchy. Nicole I have to tell you I purchased 3 of your cookbooks and I made your Yeasted Refrigerator bread dough it is truly the best tasting GF I have ever made or eaten.
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You may have even encountered the paper-thin wrappers in the produce section of your grocery store typically found by the bean sprouts and tofu. Wonton, egg roll , dumpling , or gyoza wrappers all start from the same basic dough. The size big for egg rolls, small for wontons and shape round or square that you cut the dough will be determined by what you are using the dough for.
While the dough for wonton wrappers is easy to make, you will give your arms a bit of a workout with the rolling pin, since it needs to be rolled nice and thin for the perfect wonton wrappers. Roll it part way and then cover it with a tea towel to let the gluten relax for 5 minutes. Then, try rolling it out again. Think about the gluten in the dough like a tight muscle that you are trying to stretch out.
Sometimes, it can only stretch so much before it needs a little rest. If you are one of those lucky people who has a pasta roller , this would be the perfect time to break it out. Using a pasta roller is a great, easy way to get your wonton dough to the perfect consistency. When rolling out dough, it is habit to reach for the flour to keep it from sticking to the counter.
Not with wonton wrappers! So, instead, we use cornstarch. Cornstarch will not be absorbed as it coats the dough, creating the perfect non-stick barrier. We prefer to use our wonton wrappers right when we make them. We find that the dough is easiest to use when it is fresh. We still make a big batch of wonton wrappers, but then make our potstickers, egg rolls, etc. Simply stack the cut wonton wrapper squares with a very generous dusting of cornstarch between them.
A good amount of cornstarch between each wrapper is key to being able to separate the wrappers when you want to use them later! One of our favorite uses for wonton wrappers is our Baked Vegetable Egg Rolls!
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