It is NOT often that I get a recipe PERFECT after the first attempt.When I say this- Im talking about my “invented” recipe creations. Sometimes it seems no matter how much knowledge I compile surrounding Gluten Free Cooking- that when I build a new recipe- it takes at least 2 attempts- but many times up to 4 to get everything JUST right. (After the 4th try if its still not quite right-I usually file away the recipe and let it go for awhile)
So yes- this recipe magically somehow turned out just the way I liked .. the very first time I made it. I was thrilled- but skeptical- It seemed to good to be true. I made Wontons this evening again to go in a soup- and they were fantastic again! (yippee) I felt ready to post the recipe
I must note- quickly. That I have selected Sweet Rice Flour for this recipe- and let me explain why. I find that this flour is ground really finely. While some Regular rice flours can sometimes be on the grainy/gritty side. (ick) The two flours come from different types of rice- the sweet rice flour comes sticky rice specifically. Sweet Rice Flour is harder to find- When I do find it- I stock up. I always always prefer it over regular rice flour. But if you DO not have any sweet rice flour- or cannot find any- regular rice flour will work. Id suggest running it through a coffee grinder- to make sure there is no sandy grittiness. And if you are trying to avoid Rice Flour- try subbing in Millet Flour instead. I have not attempted this yet- but I’m pretty confident that it will work. If you try doing this- you may need to change the water amount called for in this recipe slightly.
This Recipe Yields- roughly 24 – Two inch in width- Wontons(that you fold in half and pinch together with a filling) The size you choose will obviously affect how many you yield in the end (or how thin you roll it out). But hopefully this amount gives you a ballpark idea.
Due to the fact that this “pasta” dough does not contain Egg- you cannot leave it cooked in liquid for LONG periods of time. A few hours is fine- but over time the wonton will begin to lose its slightly al Dante texture. I suggest making the Dough and Filling it- then covering your wontons (you don’t want them drying it) Making your soup and then cooking just as many Wontons as you want. Keep the rest covered until you plan to eat them. If you don’t have a problem eating eggs- feel free to use 1 egg in this recipe- and Omit the Egg replacer and a a few TBS of water. Wontons with egg will not lose their texture- and can sit in your soup for days.. (but- lets be serious here- these are good and wont last long!)
It is highly important that the dough stays moist before you roll it out and fill it. As the dough dries- it will lose its elasticity and become somewhat tough to work with. If you forget to cover your dough- and you notice this begin to happen- kneed in additional applesauce teaspoon by teaspoon until the dough is back in tip top shape. If you want to roll and cut the dough and then save it for later- stack and store the pieces in an airtight bag in the fridge. Make sure there is some flour in between each piece to prevent sticking.
So here is my oh so *happy* Wonton Recipe (click on the links below for the Actual Recipe- with Ingredients and Instructions)
For a Fun Appetizer or a Crunchy Snack try using this Dough to Make :