Gluten-Free Dumpling Wrappers (Wonton, Gyoza) - Elavegan (2024)

How to make dumpling wrappers at home (regular or gluten-free) using under 5 ingredients and a simple process. This dumpling dough is perfect for using to make potstickers, dumplings, gyoza, wontons, and several non-dumpling-related uses!

Depending on where you live, it can be hard to find dumpling wrappers in stores, particularly if you’re looking for gluten-free dumpling wrappers. More so, homemade dumpling dough also tends to yield softer, easier to ‘pleat’ wrappers, and you can avoid the preservatives found in several store-bought options.

All you need are just a few simple ingredients to make these homemade dumpling wrappers too. For the standard dumpling dough, in fact, all that’s required is just wheat flour, water, and salt. In comparison, the gluten-free dumplings are made with a combination of rice flour, tapioca flour, and psyllium husk powder.

The combination works really well in creating a workable gluten-free dough and was inspired by my recently posted gluten-free pita dough (minus yeast!). While rice flour dumplings are technically different, this combination of ingredients works really well for this dumpling wrapper recipe.

No matter which version you choose to use, the process is super simple and can be made ever simpler (and more fun) if you get the whole household involved!

What Are Dumpling Wrappers?

This dumpling dough is just one of several types of Asian wrappers: Dumpling wrappers (aka dumpling skins), egg roll wrappers, spring roll wrappers, rice paper wrappers, etc.

These dumpling wrappers are traditionally made from a mixture of wheat-based flour and water and can be filled with vegetables, meats, or other proteins then steamed, boiled, or fried.

Traditionally this type of general ‘all-purpose’ dumpling dough is used for several types of popular Chinese dumplings. These include Jiaozi, Potstickers, Wontons, Siu Mai (Shumai), and boiled dumplings (Shui Jiao). However, it can also be used to create Japanese-style Gyoza dumplings.

Gyoza wrappers are usually thinner and round, in comparison to the square shape of Wonton wrappers. Luckily, when making these wrappers at home, you can control the thickness and shape – so it’s really easy to pick which you’d like to make.

The Ingredients

For Regular Dumpling Wrappers:

• All-purpose flour: Most AP flour will work, though the amount of gluten within the flour will affect the texture of the dumpling dough. More gluten (thus more protein) will make for tougher/more resilient vs softer/more delicate dough.
• Tapioca flour/cornstarch: For dusting between the wrappers when storing
• Warm Water
• Salt

For Gluten-Free Dumpling Wrappers:

• Rice Flour: I used white rice flour which isn’t super fine. If yours is very fine, you may need a little extra water in the dough.
• Tapioca Flour: Adds a slight chewiness to the cooked wrappers, without being tough.
• Psyllium Husk Powder: I use the POWDER. If you have whole psyllium husk, then first grind it into a powder with an electric coffee/spice grinder or a high-speed blender. Check the recipe notes for a substitute.
• Warm Water
• Salt
• Oil

For thefull ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

Here you can see the ingredients for gluten-free dumpling wrappers:

How To Make Dumpling Wrappers

I recommend using the metric measurements in grams for exact results.

Step 1: Mix the dough

• Combine all the dry dough ingredients in a bowl, then add the water (and oil if making the gluten-free wonton/ gyoza wrappers), and mix thoroughly with a spoon – waiting a few minutes until the dough isn’t too hot to handle.
• Knead the mixture into a smooth dough for around 1-2 minutes with your hands (4-5 for the regular wrappers).
• Add a little more water in the dough isn’t pliable and smooth or a little more flour if it’s too sticky.

Step 2: Divide the dough

• Wrap the dough in cling film and chill it in the refrigerator for 30 minutes.
• Then, divide it into four pieces, placing three back in the fridge (wrapped tightly), and rolling the remaining piece out into a rope shape. Divide the rope into 7-8 pieces.

Step 3: Roll out the dumpling wrappers

• Dust the counter with a little tapioca flour/cornstarch and flatten each piece with your hand to begin (cover the others with cling film, so they don’t dry out).
• Roll out the dough with a rolling pin (dusted with tapioca flour if needed.) until it about 2 mm thin.

A pasta machine would also work for even dough.Remember, gyoza wrappers are usually thinner than regular Chinese dumpling wrappers so feel free to adjust the thickness.

• Use a round cutter or glass to cut the dough into round potsticker/gyoza wrappers (around 3 1/2 inch/9 cm in diameter) OR cut out 3 1/4-inch/ 8x8cm squares for wonton wrappers. Dust each with a little cornflour/tapioca starch.

Traditionally, the dough can be weighed out to even pieces and rolled into individual round wrappers without a ‘cutter’. However, this isn’t a method I’ve done enough to do confidently.

• Repeat this step with the remaining dough (including the ‘scraps’) and make sure to cover the rolled out pieces with cling film to stop them from drying out (add a few drops of water if it begins to dry).

I recommend using the wrappers immediately or freezing them for later use. Check the below for storing instructions.

To Make-Ahead & Store

Make-ahead: The prepared dumpling dough can be stored (in clingfilm) in the refrigerator to be used the following day. It will become a little tough though, so it will need to be re-kneaded with a little hot water to become pliable. For this reason, working with fresh dough is best.

Fridge: The prepared wonton/ gyoza wrappers (regular and gluten-free) can be stored in the refrigerator (wrapped tightly) for up to 2 days.

Freezer: This is the best option for storing the prepared wrappers. Sprinkle a little tapioca flour/cornstarch (don’t use normal flour!) between each wrapper to stop them sticking and then form them into a stack and cover with plastic wrap, then freeze within a zip-lock bag or freezer-safe container for up to 1 month.

To use: First, allow the wrappers to defrost at room temperature before using.

How To Use Dumpling Wrappers?

These Asian wrappers are, of course, perfect for using when making a wide array of Asian dumpling dishes including Chinese Wontons and Potstickers or these vegan dumplings (Japanese Gyoza).

However, there are several non-traditional uses too, including:

• As a crust for mini tarts/vegan quiche
• As for ravioli dough
• Filled and fried in place of filo (with sweet or savory fillings), like turnovers.
• In place of a tortilla to make taco cups/cups for fillings; salad, appetizers, etc.

FAQs

Are Wontons Gluten-Free & Vegan?

Traditionally dumpling wrappers are made with wheat flour, and It can be tricky to find gluten-free options in-store. That’s another reason why it’s great to make these gluten-free wonton wrappers at home.

The dough recipe creates naturally vegan wonton wrappers – no dairy or eggs required.

How Can I Stop The Gyoza Wrappers Sticking Together?

It’s very important to be liberal when coating the wrappers with tapioca flour/cornstarch. Don’t use regular flour, as the wrappers tend to just soak it up and stick together regardless.

What If My Gluten-Free Dumplings Get Cracks?

This is fairly normal for gluten-free dough, especially as it begins to dry out. Luckily, small cracks when pleating the gluten-free dumplings will steam while cooking and the cracks should seal.

However, if you have a larger crack, you can ‘patch it’ with a little extra dough, smoothing the edges with a drop of water before cooking the gluten-free potstickers/ dumplings.

Recipe Top Tips & Notes

• Use warm/hot water within the dough. If it’s too cold or too hot (boiling) then the dough tends to be harder to work with, not holding its’ shape when rolled out (if it’s too cold) or losing its’ elasticity (too hot).
• The amount of flour and water needed for this recipe depends on different things. The temperature, humidity, flour ‘fineness’ etc. will all affect the dough. It can take some practice to find your perfect flour to water ratio.
• Use water to seal the wrappers, when making dumplings, as they’ll be covered in starch so won’t easily seal otherwise.

Other Asian-Inspired Recipes:

• Asian Vegetable Stir-Fry Noodles
• Kung Pao Cauliflower
• Chinese Brown Garlic Sauce
• Vegan Asian Cabbage Rolls
• Homemade Hoisin Sauce

If you try my recipe for regular or gluten-free dumpling wrappers, I’d love a comment and★★★★★recipe ratingbelow. Please don’t forget totag me in re-creations on Instagram Or Facebookwith@elavegan #elavegan – I love seeing them.