Gluten-Free Wantan
Dive into the world of deliciously authentic flavors with this Gluten-Free Wantan recipe, a must-try for lovers of Asian cuisine seeking a wheat-free option. These delicate dumplings are crafted with a tender, homemade gluten-free dough made from a blend of gluten-free all-purpose flour and tapioca starch for the perfect pliable texture. Filled with a savory combination of ground pork or chicken infused with gluten-free soy sauce, minced garlic, ginger, and sesame oil, they deliver a punch of aromatic flavor in every bite. Whether steamed to perfection or fried until golden and crispy, these versatile wantans are ideal for appetizers, snacks, or even as a light meal. Pair them with gluten-free soy sauce or chili oil for dipping, and savor the comforting goodness of these easy-to-make, crowd-pleasing dumplings. Perfect for foodies on a gluten-restricted diet, this recipe proves that traditional favorites can still be enjoyed without compromise.
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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)
Directions
Step 1
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, and salt.
Step 2
Make a well in the center of the dry mixture and add the warm water and egg. Mix until a dough forms.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Repeat the process until all the wrappers and filling are used.
Step 9
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.
Step 10
Serve the gluten-free wantans with your choice of dipping sauce, such as gluten-free soy sauce or chili oil.
Nutrition Facts
| Serving size | (833.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1956.9 |
| Total Fat 65.2g | 0% |
| Saturated Fat 19.1g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 381mg | 0% |
| Sodium 3504.0mg | 0% |
| Total Carbohydrate 241.0g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 5.2g | |
| Protein 75.1g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 135.3mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 1054.0mg | 0% |
Source of Calories