Gf Won Ton Wrappers Recipes

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.

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!

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.