Sunday, January 9, 2011

Gluten Free Won-ton Noodle and Egg Roll Wrappers















Looking at my bookshelf this morning, I saw Chef Chu's distinctive cuisine of China and immediately my mind went to won-tons. I guess my husband had mentioned that he hadn't ever seen me make dumplings after attending Rebecca Reilly's dumpling class. So I picked up the book and half an hour later I was enjoying a bowl of won-ton soup that was remarkably delicious. For the record, won-tons are so much easier than dumplings. Or maybe it's just my recipe. Anyway, I feel like I could make anything after this creation.

2 cups gluten free flour blend
1 teaspoon xanthum gum
1/2 teaspoon salt
1 egg
1/2 cup water plus 2 Tablespoons added in slowly

Mix gluten free flour, xanthum gum and salt in a medium sized bowl.
Form a well in the center.
Whisk together 1 egg plus 1/2 cup water.
Pour egg mixture into center of flour.
Using hands or fork, combine until forms a dough you can kneed.
Kneed dough adding more water if necessary.
Form a ball and cut off thin slices (about the size of a piece of salami) to roll in between two pieces of parchment paper or two pieces of plastic wrap.
Roll until thin as possible.
Cut into 3 inch square.
Dust with cornstarch if you need to while rolling (I used parchment and I didn't need to do this step)
Reserve won-ton wrapper for soup.

Soup:
Homemade Chicken Broth or Chicken Broth with a splash of sesame oil and a few scallions sprinkled on top.

Dumpling Filling: 1/2 pound beef or pork, 2 scallion2, 1 teaspoon sherry or plum vinegar, 1 teaspoon sesame oil, 1/2 teaspoon sugar, 1/4 teaspoon salt, pinch of white pepper. Combine filling ingredients in cuisinart until forms a paste. Or chop finely by hand and mix together.

1 comments:

* said...

i just wanted to say thank you. my husband and i have been gf for a year now - your blog is the best one out there. i really appreciate you doing this!

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