No Binder Gluten Free Wontons from Scratch [Dairy Free] 

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.

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!

Thanks Lucy these look amazing

Impressif, im gonne try it to! Thank you! 👏

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 ❤

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!!!

GOOD, your recipe is nice, good for HEALTH, thank you for sharing

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!

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.

New subscriber here, very impressed with all of Your recipes! Please keep up the good work :)

Thank you Lucy! A Chinese classic that is made gluten-free :)

非常细致的工序，👍🌹

Amazing!

I’m going to post this on a couple of gluten free Facebook groups. More people need to see it. 🙏❤️

Thanks Lucy. I made it today for my gluten free husband and it tastes very close to the store bought one. Thanks so much!!!!

My favorite!!!

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!

It's amazing!👍👍👍

Wow! I can’t wait to give these a try! Thank you!!!

Thank you so much for sharing your knowledge about the recipe ❤️ i really need this thank you

I like this recipe because rice is not an ingredient. Can’t wait to try it.

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👋🏼

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 ❤❤❤❤❤❤❤❤❤❤

Well done!!

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?

And i'm your new subscriber also thank you so much

I don't want to make these, I just want you to make it for me. :)

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. ❤

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.

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!

Can I use a pasta machine to to make the dough thin?

Thank you Lucy! May I ask what brand is the GF chicken / mushroom powder do you used in your recipes?

Hello Lucy, can I use this wrappers recipe for siu mai?

By the way, are you using Glutinous white rice flour or just regular white rice flour in your recipes? Thank you!

What does pressing the dough obliquely do?

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！😄

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 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.

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!

what magic is this?!

would this work for deep fried spring rolls?

Can we expect gluten free puff pastry from you one day??

This recipe looks amazing! Is the rice flour normal white rice or is it glutinous rice flour? Thank you!

What is the reason for pressing the dough obliquely? Thanks for all your videos

Can it be frozen to consume later ?

Why stir in one direction 😮

Please consider using a wooden spoon - you’re swallowing all of that metal that you’re scraping off