Gf Won Ton Wrappers Recipes

GLUTEN FREE WONTON WRAPPER RECIPE

Steps:

• Whisk together flour and salt in a small bowl; in a separate bowl combine the eggs and water. Slowly stir the egg mixture into the flour with a fork and mix until a sticky dough forms. Divide the dough in half and cover one half while working with the other. Prepare a clean counter or pastry mat by generously flouring with more gluten free flour. Flour a rolling pin as well, then turn one half of the dough out onto the floured mat and roll gently in each direction until the dough is evenly thinned, almost so thin you can see through it. Measure 4 ½ - 5 inch squares and cut with a pastry cutter or butter knife. Layer each square on top of each other on a plate and cover with a damp tea towel while preparing the remaining dough. Re-roll the dough scraps to create more wrappers, so that all the dough is used to make approximately 10 wonton wrappers. Use wrappers in your recipe before they dry out, or cover and refrigerate for 3-5 days until ready to use in your recipe. They will get somewhat more fragile with refrigeration, so bring to room temperature before rolling and spritz with more water if necessary. Makes 10 wonton wrappers; recipe is easily doubled.

GF WON-TON WRAPPERS

Steps:

• If the gluten free flour contains xanthan gum, you don't need to add more. Whisk flour, xanthan gum and Expandex together, then create a well in the middle.
• Add slightly beaten eggs and 4 Tablespoons water to the well.
• Mix by hand or mixer.
• If crumbly, add more water.
• Beat until smooth: 3-4 minutes at medium high on a mixer, or longer by hand.
• Dough should be smooth and pliable. If not, add some more water. Wrap dough in plastic wrap and let sit at room temperature for about 10 minutes.
• Work with 1/2 the dough at a time. Wrap the other half tightly to prevent drying out. Use GF flour to lightly flour work surface.
• Roll out to 1/4" thick, sprinkling with GF as needed to prevent sticking.
• Use as you would regular wonton wrappers.
• To freeze extras, stack between waxed paper and put in freezer proof container.

GLUTEN FREE EGG ROLLS AND WON TON WRAPPERS

Steps:

• Mix together won ton wrapper ingredients in a mixer for 5 minutes (or knead until smooth). Dough needs to be soft but not sticky. If too sticky add more rice flour. If dough is too dry, beat another egg and add it a spoonful at a time until dough is firm and pliable, but still soft enough to go through pasta roller.
• Roll out with pasta roller until very thin (I took it to a "5" on my Atlas pasta machine). It will take a few passes through the pasta machine to get it to stick together well.
• Roll until thin (like a regular egg roll wrapper) and cut into won-ton sized rectangles.
• Filling:.
• Cook all ingredients over medium heat until carrots are tender and cabbage is wilted. Let cool until just warm.
• Lay won rectangles on work space (like a diamond). Place filling on wrapper. Wet edges of wrapper with a little water and fold 3 points to the middle like an envelope. Then wet last point with water and roll closed. This might take a little practice!
• Deep fry at 350* for 2-3 minutes until golden brown. Serve hot with soy sauce or GF sweet and sour sauce!

WONTON WRAPPERS

Steps:

• In a medium bowl, beat the egg. Mix in the water.
• In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
• On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
• Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.