You are a genius. I think you could market those wonton wrappers and make a lot of money. I think you could probably make filo pastry with that wonton recipe. The holy grail of gluten free pastry.
@@lucymeishinobinderglutenfree Yes. I’m sure it might need modifying but basically a good thin pastry for spanakopita is what I’ve been searching for - it’s so hard to make! We usually put two layers of pastry with olive oil in between at the bottom of a dish, then the spinach and cheese filling, followed by two layers again at the top with olive oil in between. For store bought filo pastry you might need more layers. (That’s paper thin). I might try your recipe though!
I saw somewhere where wonton paper was cut into thin strips to make thick noodles. Since I'm gluten free I'll definitely be using this ingenious technique of yours to create both wonton and thick noodles! Thank you so much. I was also so happy to find your book on Amazon in the UAE after it was restocked. I just bought it! Can't wait to try your decilicious recipes and include them in my supperclub menu!
Já vi inúmeros vídeos de como fazer Dumpling ou Wantan ou Guioza e este com certeza foi o melhor! Muito obrigada por nos ensinar esta forma de abrir a massa e deixar ela fininha e inteira. I've seen countless videos on how to do umpling or Wantan or Gyoza and this one was definitely the best! Thank you so much for teaching us this way to roll out the dough and make it thin and whole.
Thank you so much for this recipe, you have no idea how much I missed 😢! Just a quick question...can you frizz the leftover wrap or fridge and for how long last? Thanks again for an a very awesome and clear instruction!
So happy I saw your post on Reddit! I will be watching your channel and am very interested in your book! Congrats on publishing and I hope you find great success! All your recipes look wonderful!
I’m going to attempt this dough for dim sum dumplings. I’m vegan so I’ll use a vegan meat substitute then steam them. Thank you for showing how to make these gluten free skins👋🏼
Hi Lucy, I just stumbled on your channel recently and I must say your technique and skills are so impressive and you're so creative! However, I do have a few questions regarding the wonton dough recipe as that's the first I've tried: 1) how accurate does the scale need to be? To 1 g, 0.1 g, 0.01 g because mine only measures to the nearest gram. 2) Do you think altitude, humidity, ambient temperature, etc affect the dough formation? 3) In my three unsatisfactory attempts with crafting this dough thus far, the dough mixture following the addition of the rice flour has been incredibly dry and brittle to the extent that I've eventually been tempted to hydrate it with warm water every time, which eventually makes the dough hard, brittle, and prone to cracking when rolling which has subsequently compelled me to reach for binding agents like guar gum just so I can roll it out. Even then, the dough just never becomes as flexible and pliable as yours. How do I maintain some kind of moisture in the dough from the beginning so I don't go down this vicious cycle of water, guar gum, etc since it defeats the purpose of binding agent-free? Where do you think I might be going wrong in the process? I do try to make the tapioca gel pretty sticky and viscous before finally adding the rice flour.
I used an electronic scale, accurate to grams. When making tapioca flour gel, remove from heat when two-thirds of the liquid becomes thick, and use the residual heat of the pot to make all the liquid thick. Add rice flour to the gel and knead evenly. It may be a little dry at first, but it will be even after kneading for a while. Don't add water easily. If the dough is too dry, add a little water, and be sure not to use binders.
@@lucymeishinobinderglutenfree Thank you Lucy for your prompt response! :) I was going to ask whether you think there could be differences between tapioca starch produced by different manufacturers/brands (since I did not use the Erawan brand you reference in the video) when I realized why I may not have been successful. I mistakenly thought tapioca flour and starch are interchangeable and used tapioca flour instead! 😅 I'll have to give this another shot with the starch! 😁
@@UrABeastEvil1 hello, I've tried this recipe with tapioca flour and had the same problem as yours. May I ask, what is the correct flour to use? is it sago flour? Thank you in advance.
Tapioca starch and tapioca flour are the same thing, but cassava flour is different. Both products are made from cassava root, but cassava flour incorporates the whole root, whereas tapioca flour is made up of only the starchy part of the plant.
I am so happy I have finally found you, making gluten free wonton skins. My one question is can the wontons be frozen. Thanks for this recipe. I bought your book. ❤
I cannot eat grains and I am wondering if you have ever tried this with cassava or any other non-grain flours? I don't think they will be near as good as the rice flour but at this point I am willing to try anything to get some wontons!
Thank you so much! Excited to try these! If you would be so kind, I have a few questions: How long did it take you to make from start to finish? Could these also be steamed or pan fried? Or would a different dough be better for that? Thanks again!
You are welcome! This recipe does not take long and is faster than the dumpling process. The key process is to make a bit hard dough. Regarding steamed dumplings and fried dumplings, you can search for them on my channel. I'll post a new gf dumpling recipe next week, very easy and tasty. The wrappers of wontons and dumplings are different.
If 80 grams of water is 1/3 cup, there doesn't seem to be enough moisture to mix rice flour with the tapioca starch mixture. Any advice is appreciated. Thanks!
This dough is water-less and hard, so that the dough can be rolled into a thin skin. It is recommended to measure ingredients with an electronic scale at all times.
Thank you for the recipe! i have been searching for gluten-free vegan dumpling wrapper for quite a while. may i ask if the wrapper can be frozen or keep for use later? thank you.
![No Binder Gluten Free Chinese Spring Rolls [Dairy Free/Vegan]](http://i.ytimg.com/vi/KvHA33fnCVM/mqdefault.jpg)
![No Binder Gluten Free Chinese Spring Rolls [Dairy Free/Vegan]](/img/tr.png)
![No Binder Gluten Free Pork and Chive Chinese Dumplings from Scratch [Dairy Free]](http://i.ytimg.com/vi/R8532mqf9es/mqdefault.jpg)
You are a genius. I think you could market those wonton wrappers and make a lot of money. I think you could probably make filo pastry with that wonton recipe. The holy grail of gluten free pastry.
Thank you!😀
I agree! It's so thin!
I second that!
Thank you for your idea! I checked what is file pastry. It's very interesting. I'll try it. This recipe would be changed a little when baking.
@@lucymeishinobinderglutenfree Yes. I’m sure it might need modifying but basically a good thin pastry for spanakopita is what I’ve been searching for - it’s so hard to make! We usually put two layers of pastry with olive oil in between at the bottom of a dish, then the spinach and cheese filling, followed by two layers again at the top with olive oil in between. For store bought filo pastry you might need more layers. (That’s paper thin). I might try your recipe though!
I saw somewhere where wonton paper was cut into thin strips to make thick noodles. Since I'm gluten free I'll definitely be using this ingenious technique of yours to create both wonton and thick noodles! Thank you so much. I was also so happy to find your book on Amazon in the UAE after it was restocked. I just bought it! Can't wait to try your decilicious recipes and include them in my supperclub menu!
Thank you for your wonderful comments! Looking forward to the results of your testing.
This is so ingenious. I cannot wait to try this, since I have missed eating wontons since switching to gluten free.
Thank you Lucy, I really like wontons but I'm gluten intolerance... this recipe really helped ❤
You are welcome Nancy! I'm glad it's helpful to you.😀
Thanks Lucy these look amazing
Impressif, im gonne try it to! Thank you! 👏
Thank you for making this video showing how to make Gluten-Free Wonton Skins 😄
woooww!!! I'll try to make them tomorrow!! thank you for this Gluten free version! I'm celiac.. a happy celiac now!!!
You are welcome! Celiac life is getting easier.😀
Já vi inúmeros vídeos de como fazer Dumpling ou Wantan ou Guioza e este com certeza foi o melhor! Muito obrigada por nos ensinar esta forma de abrir a massa e deixar ela fininha e inteira. I've seen countless videos on how to do umpling or Wantan or Gyoza and this one was definitely the best! Thank you so much for teaching us this way to roll out the dough and make it thin and whole.
GOOD, your recipe is nice, good for HEALTH, thank you for sharing
Thank you Lucy! A Chinese classic that is made gluten-free :)
You are welcome! Hope we have a wonderful gluten free life.😀
New subscriber here, very impressed with all of Your recipes! Please keep up the good work :)
Thank you so much!
Thanks Lucy. I made it today for my gluten free husband and it tastes very close to the store bought one. Thanks so much!!!!
You are welcome! Thank you for your feedback.
Rất ngon và đẹp mắt cảm ơn bạn rất nhiều chúc bạn đon một cái Tết truyền thống thật ấm áp bên gia đình và người thân yêu của mình ❤❤❤❤❤❤❤❤❤❤
Thank you very much! Wish you a happy new year!❤️🌹
I like this recipe because rice is not an ingredient. Can’t wait to try it.
It has rice flour.
I’m going to post this on a couple of gluten free Facebook groups. More people need to see it. 🙏❤️
You are very kind!👍👍👍💕💕💕
Thank you so much for this recipe, you have no idea how much I missed 😢! Just a quick question...can you frizz the leftover wrap or fridge and for how long last? Thanks again for an a very awesome and clear instruction!
I haven't frozen or refrigerated the wraps. I think the wraps will be broken easily after doing that.
I love you attention to detail, and you inventiveness! Have you tried, or do you have, a mandarin pancake recipe for peking duck that is gf, df?
You can watch my wraps video. It's perfect for Peking duck.
So happy I saw your post on Reddit! I will be watching your channel and am very interested in your book! Congrats on publishing and I hope you find great success! All your recipes look wonderful!
Thank you so much! I'm so glad you like my recipes.💕
Amazing!
Thanks!
I’m going to attempt this dough for dim sum dumplings. I’m vegan so I’ll use a vegan meat substitute then steam them. Thank you for showing how to make these gluten free skins👋🏼
The method of making dim sum dumplings is different from wonton. You can watch the Har Gow video.
非常细致的工序，👍🌹
My favorite!!!
Hello Lucy, can I use this wrappers recipe for siu mai?
Thank you so much for sharing your knowledge about the recipe ❤️ i really need this thank you
You are welcome!😀
Wow! I can’t wait to give these a try! Thank you!!!
You are welcome!😀
It's amazing!👍👍👍
Can I use a pasta machine to to make the dough thin?
Yes, you can.
And i'm your new subscriber also thank you so much
Thanks!
Well done!!
Thank you!
Hi Lucy, I just stumbled on your channel recently and I must say your technique and skills are so impressive and you're so creative! However, I do have a few questions regarding the wonton dough recipe as that's the first I've tried: 1) how accurate does the scale need to be? To 1 g, 0.1 g, 0.01 g because mine only measures to the nearest gram. 2) Do you think altitude, humidity, ambient temperature, etc affect the dough formation? 3) In my three unsatisfactory attempts with crafting this dough thus far, the dough mixture following the addition of the rice flour has been incredibly dry and brittle to the extent that I've eventually been tempted to hydrate it with warm water every time, which eventually makes the dough hard, brittle, and prone to cracking when rolling which has subsequently compelled me to reach for binding agents like guar gum just so I can roll it out. Even then, the dough just never becomes as flexible and pliable as yours. How do I maintain some kind of moisture in the dough from the beginning so I don't go down this vicious cycle of water, guar gum, etc since it defeats the purpose of binding agent-free? Where do you think I might be going wrong in the process? I do try to make the tapioca gel pretty sticky and viscous before finally adding the rice flour.
I used an electronic scale, accurate to grams. When making tapioca flour gel, remove from heat when two-thirds of the liquid becomes thick, and use the residual heat of the pot to make all the liquid thick. Add rice flour to the gel and knead evenly. It may be a little dry at first, but it will be even after kneading for a while. Don't add water easily. If the dough is too dry, add a little water, and be sure not to use binders.
@@lucymeishinobinderglutenfree Thank you Lucy for your prompt response! :) I was going to ask whether you think there could be differences between tapioca starch produced by different manufacturers/brands (since I did not use the Erawan brand you reference in the video) when I realized why I may not have been successful. I mistakenly thought tapioca flour and starch are interchangeable and used tapioca flour instead! 😅 I'll have to give this another shot with the starch! 😁
@@UrABeastEvil1 hello, I've tried this recipe with tapioca flour and had the same problem as yours. May I ask, what is the correct flour to use? is it sago flour? Thank you in advance.
Tapioca starch and tapioca flour are the same thing, but cassava flour is different. Both products are made from cassava root, but cassava flour incorporates the whole root, whereas tapioca flour is made up of only the starchy part of the plant.
Thank you Lucy! May I ask what brand is the GF chicken / mushroom powder do you used in your recipes?
You are welcome! I use TaiTaiLe brand mushroom seasoning powder. You can find its picture in my previous Chinese cooking video.
What does pressing the dough obliquely do?
Make the dough as thin as possible.
I am so happy I have finally found you, making gluten free wonton skins. My one question is can the wontons be frozen. Thanks for this recipe. I bought your book. ❤
Thank you very much for your purchase of my book! I don't think you can freeze the wontons.
Could you do me a favor? Write a review of my book on Amazon after trying some recipes. I'll be very grateful.❤️
I don't want to make these, I just want you to make it for me. :)
By the way, are you using Glutinous white rice flour or just regular white rice flour in your recipes? Thank you!
I use regular white rice flour for all my recipes. There may be two exceptions.😉
I cannot eat grains and I am wondering if you have ever tried this with cassava or any other non-grain flours? I don't think they will be near as good as the rice flour but at this point I am willing to try anything to get some wontons!
I haven't tried it. You can try to use cassava to replace rice flour, but I'm not sure if the raw wontons can be boiled. If can't, steam them instead.
Thank you so much! Excited to try these! If you would be so kind, I have a few questions:
How long did it take you to make from start to finish?
Could these also be steamed or pan fried? Or would a different dough be better for that?
Thanks again!
You are welcome! This recipe does not take long and is faster than the dumpling process. The key process is to make a bit hard dough. Regarding steamed dumplings and fried dumplings, you can search for them on my channel.
I'll post a new gf dumpling recipe next week, very easy and tasty. The wrappers of wontons and dumplings are different.
@@lucymeishinobinderglutenfree looking forward to it! Thanks again!
If 80 grams of water is 1/3 cup, there doesn't seem to be enough moisture to mix rice flour with the tapioca starch mixture. Any advice is appreciated. Thanks!
This dough is water-less and hard, so that the dough can be rolled into a thin skin. It is recommended to measure ingredients with an electronic scale at all times.
谢谢Lucy的分享，改天也学做一下，对于这个馄饨就是皮子很费时啊！😄
不客气，美食值得花时间去做。😀
@@lucymeishinobinderglutenfree 非常同意，发现最近你的食谱有很大调整，特别是对于面皮方面的改良，简单明了，容易上手👍
@@Wendy-gk8qg 我放弃了用买来的预先混合好的面粉做食物，因为每个牌子的粉不一样，不好重复，而且我不喜欢里面加了各种粘合剂。
@@lucymeishinobinderglutenfree 是的，我也是一样，里面粉的比例不同，效果不好控制，种类太多太杂，还是自己配比健康简单！能不能分享一些生煎包等中式带点酵母的新食谱呢？期待中🌹
What is the reason for pressing the dough obliquely? Thanks for all your videos
You are welcome! Press the dough obliquely for larger contact area.
would this work for deep fried spring rolls?
I didn't try , but I think it would work.
Thank you for the recipe! i have been searching for gluten-free vegan dumpling wrapper for quite a while. may i ask if the wrapper can be frozen or keep for use later? thank you.
You are welcome! I haven't tried that. I don't think it can be frozen. Maybe no problem to put it in the refrigerator for a few days.
@@lucymeishinobinderglutenfree thank you!
Can we expect gluten free puff pastry from you one day??
Tried and didn't succed.
Can it be frozen to consume later ?
Yes, you can.
How long can it be kept for ?
@@deliclou8369 a few weeks.
This recipe looks amazing! Is the rice flour normal white rice or is it glutinous rice flour? Thank you!
It's normal white rice flour.
@@lucymeishinobinderglutenfree thank you!!
@@lucymeishinobinderglutenfree 糙米粉可以吗？用磨咖啡豆的小机器自己磨的那种
@@abrandpluckedoutofthefire8043 自己磨的粉不够细
what magic is this?!
Why stir in one direction 😮
This method allows the meat to absorb more water.
Please consider using a wooden spoon - you’re swallowing all of that metal that you’re scraping off