Gluten-Free Wantan
Delight in the irresistible flavors of homemade Gluten-Free Wantan, a perfect fusion of tradition and dietary inclusivity. This recipe transforms the classic wantan into a delicious gluten-free treat, featuring a tender dough made from gluten-free flour and tapioca starch. The filling bursts with flavor, combining seasoned ground pork or chicken, aromatic garlic and ginger, and a dash of gluten-free soy sauce for a savory kick. With detailed instructions for crafting your own wrappers and tips for shaping, this recipe makes creating wantans from scratch approachable and fun. Whether steamed for a soft texture or fried to a golden crisp, these gluten-free dumplings pair beautifully with tamari or chili oil for dipping. Ideal for small gatherings or family meals, this dish proves that gluten-free cooking can be both exciting and comforting.
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour (with xanthan gum)
- 50 grams Tapioca starch
- 1 teaspoon Salt
- 120 milliliters Warm water
- 1 Egg (large)
- 250 grams Gluten-free ground pork or chicken
- 1 tablespoon Gluten-free soy sauce or tamari
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 stalks Green onions (chopped)
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for sealing wrappers)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, and salt.
Make a well in the center of the dry mixture and add the warm water and egg. Mix until a dough forms.
Transfer the dough to a lightly floured surface and knead for 3–5 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
While the dough rests, prepare the filling by combining the ground pork or chicken, gluten-free soy sauce, minced garlic, grated ginger, green onions, sesame oil, and cornstarch in a bowl. Mix well until evenly combined.
After resting, divide the dough into small portions (about the size of a golf ball). Roll each portion out into thin circles or squares (around 8–10 cm wide), using additional tapioca starch to prevent sticking.
Spoon about 1 teaspoon of filling into the center of each wrapper. Dip your finger in water and lightly moisten the edges of the wrapper.
Fold the wrapper over the filling to form a triangle or rectangle, pressing the edges firmly to seal. Optionally, pinch the sealed edges together to create a traditional wantan shape.
Repeat the process until all the wrappers and filling are used.
To cook, either steam the wantans in a bamboo or metal steamer for 5–7 minutes until the meat is fully cooked, or fry them in hot oil until golden and crispy.
Serve the gluten-free wantans with your choice of dipping sauce, such as gluten-free soy sauce or chili oil.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 5.2 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 135 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
