Gluten Free/Vegan Wonton Dough

by Brittany on November 1, 2010

Posted November 1, 2010 by Brittany
Gluten/Dairy/Soy/Egg Free and Vegan Wontons! Delicious! This Dough is Incredibly easy to work with.

  • Prep Time :
    30 min
  • Ready Time :
    30 min


24 none


  • 1 cup Sweet Rice Flour
  • 1/2 cup Tapioca Flour
  • 1/4 cup Arrowroot Flour
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Ener-G Egg Replacer (do not add the water suggested on the box)
  • 1/8 teaspoon Baking Powder
  • 4 1/2 tablespoons Organic Applesauce
  • 1/2 cup Water


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.

If you are looking to create an Ultra thin- (paper thin) sheet – feel free to run this dough through a Pasta Machine!

So here is my oh so *happy* Wonton Recipe.

  1. In a Bowl Combine Sweet Rice Flour, Tapioca Flour, Arrowroot, Xanthan Gum, Salt, Dry Egg Replacer and Baking Powder.
  2. Add applesauce and half of the water. Using your hands kneed the dough into a ball- little by little add the remaining 1/4 cup of water. You want the dough to be just slightly sticky. If you feel the dough does not need that last full 1/4 cup then do not add all of it. Go by feel. (Both times that I made this recipe- I did end up using the full 1/2 cup BUT unfortunately all measuring cups are not exactly the same)
  3. On a slightly floured surface Roll the dough out as thin as you would like. Its a very forgiving and gracious dough- it will work will with whatever you demand of it.
  4. Cut the dough into the size of circle (or other shape) that you like and Fill with teaspoon portions of your filling.
  5. To seal the wontons use a mixture of Cornstarch (or other starch such of your choice) and water. Make a paste and glaze a tiny amount on the inside edges of the wonton- it will work like a glue to seal the wonton. You can use your fingers to create these little guys, or ravioli cutters- whatever you fancy!

To cook the wontons bring your soup to a boil and drop them in- they are cooked once they begin to float. OR saute them in a pan with the Oil of your choice for a crispy Appetizer. Or Deep fry them- but Im not a deep frying kind of girl so PLEASE pretend I didn’t mention that :)

For a Fun Appetizer or a Crunchy Snack try using this Dough to Make  Gluten Free/Vegan Crispy Wonton Cups

{ 27 comments… read them below or add one }

Deanna November 1, 2010 at 6:48 pm

Hi Brittany,

Your applesauce is missing a measurement up there. Teaspoons? Tablespoons? I'm excited to try this as an egg roll wrapper!


Brittany November 1, 2010 at 8:15 pm

Whoops! All Fixed- Its Tablespoon :) Thanks for letting me know!
And PLEASE let me know how it turns out as an egg roll wrapper- thats a great idea!


Samantha November 2, 2010 at 1:21 pm

My kids hve been begging for won tons and potstickers lately – I can't wait to try them using this dough!


veritasca November 11, 2010 at 11:27 am

If I want to use real eggs, would that work? How many should I use in the recipe? Thanks for posting this.


Brittany November 11, 2010 at 4:32 pm

Hi Veritasca! Using Egg should work just fine. I would suggest just using 1 egg – and omitting the Ener-G egg replacer. I use the applesauce to replace of the egg too- BUT in this case I would keep the applesauce in the recipe as it helps give the dough elasticity- and use less water.

So 1 egg. No Ener-G and less water :)

Just add the water a little at a time until the dough comes together! Let me know how they turn out!


veritasca November 11, 2010 at 11:20 pm

Great, I will try it this weekend and let you know. Thanks for engaging in your blog and reply so promptly. Appreciate it.


Suz January 14, 2011 at 9:27 pm

What about leaving out the icky xanthan gum? I get Gummy
Tummy, like many people.


Brittany January 14, 2011 at 10:20 pm

To be honest I have never tried not using it. But if you wanted to experiment you could use maybe flax meal + warm water instead.


Ginger April 20, 2011 at 4:08 am

I just made these as dumplings with this a slightly modified version of this filling: and using the cooking instructions from that recipe as well. They came out totally AWESOME! Thank you!

I can’t wait to try them as wontons!


Lorna November 2, 2011 at 10:59 pm

My daughter and just made this,, we kept some of the won tons aside , and deep fryed them,, soooo good, thanks for the recipe :)


Lorna December 15, 2011 at 11:12 pm

these are soo good,, my daughter, husband and I just made them,, deep fried,, Yummy,, thanks for the recipe :)


Sherry Varano April 13, 2012 at 2:20 am

Can corn starch subsitude the arrowroot flower in this recipe?


Brittany April 13, 2012 at 2:30 am

I think so!


Dana July 31, 2012 at 3:57 am

I’m allergic to apples. What could I substitute for the applesauce?


Brittany July 31, 2012 at 3:31 pm

Try Pear Sauce!


jenni December 4, 2012 at 3:02 am

i was so excited to make these and mine completely flopped. I tried guar gum instead of xanthan gum thinking it would work similarly….mine were not rolled thin enough as I am terrible at using a rolling pin but they ended up being too dry after being stored, wrapped in plastic in a rubbermaid. I am going to give it another go because I gave in to eating the regular wrappers at a friend’s when mine bombed and I have felt nasty ever since. I am looking into the pasta attachment for my kitchenaid….


Brittany December 4, 2012 at 3:19 am

Jenni- did you use exactly the ingredients that I called for? Specifically the sweet rice flour? ( it’s different than regular rice flour- many people get this confused).


Brittany December 4, 2012 at 3:58 am

ALSO- because these are vegan the dough is proned to drying out. Next time roll it out right away or if you feel it starts to dry and lose its elasticity add some more applesauce to bring it back to life.


jenni December 9, 2012 at 4:48 am

I did use bobs red mill sweet rice flour and all other ingredients exactly except guar gum instead of xanthan. I do keep my stuff in the fridge and maybe they were not all up to room temp? I think I will try it with the new sweet rice flour I picked up at the Asian market and may purchase the xanthan just because I want this to work so badly. Next weekend is a huge potsticker marathon so I need to be ready. fingers crossed! Oh, and I may just open my new apple sauce just to see if that makes a difference too.


jenni December 17, 2012 at 12:55 am

I just wanted to report back that I was victorious at my second effort. I had a difficult time rolling the dough out again….so I broke off small chunks of dough and flattened it with my hand and rolled it out individually to form somewhat of a circle. I wasn’t concerned with them being fancy since they were just for me. They turned out so, so, so good. I can’t even tell you how happy I am that I was able to sit with family and help them fill 6 pkgs of regular wrappers and also eat my own along with them. Thank you so much for all the hard work you put into creating all the recipes to share. It means so much to us that are overwhelmed with where and how to begin making changes in our lives. Thank you for making it a bit easier.


Brittany December 17, 2012 at 2:09 am

Oh thank GOODNESS! I would have been so sad if I failed you twice!
I used to make them all the time when I was still able to tolerate the grain based flours and they were my favorite. I loved putting them in soup too! :) Next time if the dough feels at all dry or hard to roll out feel free to add a tiny bit of water to make it more pliable.


Lauren January 19, 2013 at 4:14 am

Hi! just found your blog and so excited!! Was wondering if you have had any luck freezing these? maybe filling first and freezing – thinking the dough on its own wouldn’t freeze very well. And once they were frozen (if that could be done), would you thaw them first or just cook? Thanks in advance – so glad I found your site!


Anne-Michelle Frances February 7, 2013 at 6:36 pm

I had to buy the “sweet” rice flour from Lion (the Asian market on Saratoga and Kiely), and there it is called glutinous rice flour (even though I confirmed that it does not contain gluten). I put it in my bread maker (the water and applesauce in the bottom, then layered the dry ingredients on top) to mix the dough and had to add an extra Tbspn of rice flour. The bread machine was great because it kept the dough warm while I worked with it, so it never dried out. It was super easy to roll and lovely to work with. It didn’t even stick to the rolling pin or wood surface. I kept dusting both with rice flour. It’s my favorite dough to work with so far in this world of GF vegan cooking!


mary February 10, 2013 at 5:17 am

My daughter is allergic to rice. is there another flour that could be substituted instead of the rice flour. She is also allergic to tree nuts. I thought maybe sweet sorghum flour.


Lucy April 21, 2013 at 2:51 pm

The wonton dough has a method but there doesn’t appear to be a lost of ingredients & amounts. Dying to give this a go


Brittany April 22, 2013 at 12:41 am

We are working on some updates to the site! Sorry about that- should be back up!


Holly April 22, 2013 at 12:02 am

I’m having trouble finding the ingredient list with amounts. Would you be able to help me. Perhaps I am on the wrong page or I missed a link, I’m not sure what has happened.
Thank you


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