Homemade Simple Ingredient Gluten Free Wontons (2024)

Whether you are new to gluten free or a veteran, there is just something about getting to eat foods that aren’t ordinarily gluten free. These gluten free wontons are the perfect example!

Before making them myself, I have never had a wonton in my life. Being diagnosed at 5 years old with Celiac disease, foods like wontons weren’t even an option for me.

Something inside you changes when you finally get to taste foods that everyone else has been eating for years and you have had to miss out.

You appreciate the time, the thought, and the deliciousness of getting something that everyone else has taken for granted.

When I started making everything from scratch, I opened up a whole new world of foods. Foods that I couldn’t just run into the grocery stores and buy because they didn’t exist as a gluten free option. Foods that our family has grown to love and enjoy so much.

One of these foods, is gluten free wontons. Up until this point, I never thought I would ever get to have a wonton, or some may call them pot stickers. So, when I saw someone on Instagram making wontons I just KNEW I had to figure out how to make them gluten free.

I just had to see what all the fuss was about and why everyone loved them so much. Plus I wanted to surprise my husband with a meal that he never gets in my kitchen because we have to eat gluten free.

And boy was he surprised when he walked in the door the first time I made these and asked “what’s for supper?” Not at all expecting me to have the biggest smile and respond with “wontons!”

What flours to use in your gluten free wontons.

Luckily it wasn’t a major task to figure out how to make these wontons gluten-free. All I did was switch out the flours from regular all purpose flour to gluten free all purpose flour. I love when I am able to find a simple recipe like this and make such an easy substitution.

Note that if you don’t need to be gluten free, follow the below recipe and simply make it with regular all purpose flour.

The flour that I use in my gluten-free wonton wrappers is just an all-purpose gluten free flour blend. For the last 8 months I have been making my own flour blend that I use in all my recipes except breads, I’ve shared the recipe in my Gluten Free Homestead Pantry E-Book. I make my flour blend up of a combination of rice flours, tapioca starch, xanthan gum, milk powder, and arrowroot powder.

Disclaimer: This post may contain affiliate links. As an Amazon Associate I earn a small commission on qualified purchases at no additional cost to you.

However, if you would like to buy a flour I highly recommend Cup 4 Cup. Before making my own flour blend this was the only all purpose gluten free flour I used. I switched to making my own because it is much more cost effective and my homemade blend is just as good as Cup 4 Cup.

Special equipment you will need.

Of course like in all my recipes, you don’t usually need special equipment however it does make it easier!

I use the pasta attachment for my Kitchenaid stand mixer to roll out the wonton wrapper dough. If you don’t have a kitchenmaid pasta attachment, just simply use a rolling pin on a well floured counter. You just want each gluten-free wrapper to be pretty thin when rolling them out.

I love to fry up my wontons in my cast iron pan. If you don’t have a cast iron pan, you will want to use a heavy bottomed pot.

Can you freeze your wontons for later?

The best part about these homemade gluten free wontons is they are fairly easy to make up and they freeze so well! I love to take time up front to prep food so that on busy nights meals are a breeze.

I like to double this recipe, fry up half of them, and then freeze the rest for a quick and easy lunch or dinner on another night.

How to freeze gluten free wontons:

• Roll out your wonton dough
• Make your wonton filling
• Fill each wrapper with the filling and pinch the sides.
• Lay on a single layer on a baking sheet.
• Flash freeze the wontons for 30-45 minutes or until completely frozen
• Store in a freezer bag. Make sure to put the contents and date on the bag.

Wonton Wrapper Recipe:

• 2 cups gluten free all purpose flour
• 1 cup boiling water
• 1/2 cup room temperature water, as needed.

Filling Recipe:

• 1/2 lb ground pork or beef
• 1/4 cup diced cabbage
• 1 carrot, diced small
• 2 TBSP coconut aminos
• 1 tsp garlic salt
• 1/2 tsp pepper
• 1 tsp ground ginger

How to make gluten-free wontons:

Making the wrappers-

• Put 2 cups flour in a bowl.
• Boil 1 cup of water. Add the boiling hot water to flour.
• Mix together until you have a dough ball formed. Your dough should not be sticky but not super dry either. Use added room temperature water as needed to get the right consistency.Learning to read your dough is the hardest part when making these wontons. If your dough isn’t right they will be very hard to work with.
• Using a pizza cutter or dough scraper, cut dough into 1-2in little pieces. Run each piece of dough through a KitchenAid pasta attachment set to dial 4. Or use a rolling pin and roll them about 1/4″ thick on a well floured work surface. After each piece is ran through, I lightly flour them and stack them until the filling is done. You can also use a damp paper towel to keep them moist while you work through the rest of the batch.

Making the filling-

• Place all the filling ingredients in a large bowl and mix well.

Cooking you gluten free wontons-

• Heat Avocado oil or olive oil in a cast iron pan on medium-high heat.
• Take each wrapper and add one scoop of filling to the center.
• Fold the wrapper in half. Roll up the edges of the wrapper and pinch the two sides together so you have a sealed envelope.
• Place wontons in the hot oil and fry on both sides for about 5 min each side or until nice and golden/crispy. After I fry each wonton, I like to stick them in a baking dish with some paper towels and keep them in the oven to stay warm as I am working through each batch.
• Use gluten free soy sauce or coconut aminos as a dipping sauce and enjoy!

The best way to store your wontons after they are cooked.

After the wontons are cooked, the best way to store them is in an airtight container in the refrigerator.

I will warn you that after you store them in the refrigerator they won’t have their crunch any longer. They are still good re-heated the next day, but they no longer will be crunchy like they are on the first day.

I kind of enjoy them this way!

What to do when you’re dough isn’t cooperating?

So let’s face it. You can have the best gluten free recipe out there and still sometimes it just won’t cooperate. It happens to us all!

Sometimes I just can’t get my dough to be the right texture and no matter how much I try they won’t be pliable enough to make into a wonton shape. When this happens I just simply make egg rolls with them! These wrappers are versatile and can be used as egg roll wrappers too!

It is much easier to roll your dough than to try and bend and shape it.

When you are cooking gluten free you have to be flexible. You may set out too make traditional Chinese wonton wrappers but then quickly realize that your GF dough isn’t cooperating.

Don’t throw the whole batch out! Just change course and go with it.

I promise you it doesn’t matter the shape, they still taste delicious!

Watch how I make gluten free wontons!

Other easy gluten free recipes you may like:

Rice a Roni

Spanish Rice

Gluten Free Sourdough Bread

Gluten Free Flour Tortillas