Gluten-Free Wonton Wrappers

Ingredients

• 125 g (1 cup), plus extra for sprinklingall-purpose gluten-free flour blend
• ½ teaspoonsea salt
• 2, at room temperatureeggs, beaten
• 30 ml (2 tablespoons), plus more if neededwarm water
• 454 g (1 pound)ground chicken
• 45 ml (3 tablespoons)gluten-free soy sauce
• 45 ml (3 tablespoons)rice vinegar
• 15 ml (1 tablespoon)honey
• 2 smallgreen onions, chopped
• 950 ml (4 cups)chicken broth
• 1 smallgreen onion, chopped
• As much as you likebaby bok choy, halved

Instructions

1. 1

   Mix the dough

   Whisk the flour and sea salt together in a large bowl. In a separate bowl, combine the eggs and water. Gradually stir the egg mixture into the flour until a sticky dough forms.

2. 2

   Roll it thin

   Dust a clean work surface and rolling pin with flour. Gently roll the dough in all directions until it is as thin as possible, less than ⅛ inch thick.

3. 3

   Cut the wrappers

   Use a pizza cutter to cut the dough into squares about 3 inches across. Use the wrappers before they dry out, or cover and refrigerate them for up to 5 days. Bring them to room temperature before using; spritz with water if needed.

4. 4

   Mix the filling

   Combine the ground chicken, soy sauce, rice vinegar, honey and chopped green onions in a bowl.

5. 5

   Shape the wontons

   Put 1 teaspoon of filling in the centre of each wrapper. Brush two edges with water, fold to seal and press out the air. Moisten one corner, bring the corners together and press to seal. Keep the shaped wontons in a covered container as you work so they do not dry out.

6. 6

   Cook the wontons

   Boil the wontons in 950 ml (4 cups) of chicken broth for about 5 minutes, or until the chicken is cooked and the wrappers are tender.

7. 7

   Divide the wontons

   Lift the wontons out of the broth with a strainer and divide them among bowls.

8. 8

   Wilt the bok choy

   Wilt the bok choy in the stock.

9. 9

   Serve the soup

   Divide the soup among the bowls, adding the wilted bok choy and some extra chopped green onion. Serve hot.

What are gluten-free wonton wrappers?

Wontons are filled parcels served in many Chinese and wider Asian food traditions, often in soup. This version uses a gluten-free flour blend and eggs to make a soft, workable dough, then pairs the wrappers with a chicken filling and broth.

The recipe’s key is rolling the dough very thin and keeping the cut wrappers covered while you shape the wontons. That helps them stay pliable enough to fold and seal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 36g protein, 31g carbs, 16g fat.

The wrappers and honey contribute most of the carbohydrates, while the ground chicken provides much of the protein. The eggs and chicken also contribute fat, and the broth and soy sauce add sodium. Pair a bowl with extra vegetables if you want a more substantial plate.

Choosing the flour blend

Gluten-free blends vary in how much liquid they absorb, so the dough may feel stickier or firmer depending on the blend. The recipe starts with warm water and allows for a little more if needed.

Extra flour is for dusting the surface and rolling pin, not for mixing into the dough by default. Add it sparingly so the wrappers do not become dry and difficult to seal.

Rolling and cutting

Thin dough: roll gently in several directions rather than pressing hard in one spot. Aim for less than ⅛ inch thick so the wrappers cook through quickly.

Even squares: cut pieces about 3 inches across with a pizza cutter. Keep the scraps and wrappers covered as you work to limit drying.

Filling and sealing

Small portions: use 1 teaspoon of filling in each wrapper so there is room to fold the dough around it.

Firm seals: brush water along two edges, press out trapped air as you close the wrapper, then moisten and join the corners. Make sure the edges meet cleanly so the filling stays inside during cooking.

How to tell when they are cooked

The recipe gives about 5 minutes in the broth as a guide. Check that the chicken filling is cooked through and the wrapper has turned tender before serving.

Cook the bok choy in the stock until wilted, then ladle it and the broth into the bowls with the wontons.

Serving the wonton soup

Serve the wontons hot in their chicken broth with the wilted bok choy and extra chopped green onion. The greens add a fresh contrast to the savoury filling and soup.

For a fuller meal, serve the soup with a simple side of vegetables or another dish of your choice.

Recipe notes & tips

• Beat the eggs before combining them with the warm water.
• Dust the work surface and rolling pin lightly to help prevent sticking.
• Roll the dough gently and check its thickness across the whole sheet.
• Cover cut wrappers and shaped wontons while you work so they do not dry out.
• Press air out of each wonton before sealing the edges.
• Bring refrigerated wrappers to room temperature before using them.

Variations

• Add ginger: mix finely grated ginger into the chicken filling for extra warmth.
• Use another green: replace the bok choy with a leafy vegetable that wilts in hot stock.
• Make a dipping sauce: serve the cooked wontons with a small dish of gluten-free soy sauce.
• Change the garnish: finish the soup with extra chopped green onion.
• Serve without soup: cook the filled wontons in broth, then serve them drained with a little broth on the side.

Common mistakes to avoid

• Rolling too thick: the wrappers can stay doughy, so roll them to less than ⅛ inch.
• Overfilling: too much chicken makes the edges hard to seal, so measure 1 teaspoon per wrapper.
• Leaving wrappers uncovered: they dry out quickly, so cover them as you shape the wontons.
• Trapping air: air pockets can interfere with sealing, so press them out before closing each wonton.
• Skipping the water: dry edges may not stick together, so moisten the edges before folding.
• Serving before the chicken is cooked: check the filling is cooked through before removing the wontons.

How to store

Cover and refrigerate unused wrappers for up to 5 days, then bring them to room temperature before use and spritz with water if needed. Store cooked wontons and soup covered in the fridge and reheat gently in a saucepan until hot throughout.

Frequently asked questions