Wednesday, July 20, 2011

Wednesday–Make GF wontons!


Make your own gluten free wonton wrappers?


You can do it!

I first made them in 2008, just a few short months after going gluten free. I used them to make a pasta dish of sorts, but you could also steam them or fry them.

Expect an updated post soon with a video, but for now, here’s the post from 2008. In looking back, I honestly can’t believe how much I have improved at taking photos!! It’s all about the tungsten. PLUS, Parrish was still just my boyfriend!


originally posted:


Roasted Chicken Purses

Made from scratch Wontons! I'm still a bit in awe that I was able to pull this off. I found this recipe from Food Network for Roasted Chicken Purses created by Giada. The recipe calls for wontons. I've never cooked with wontons, so I didn't realize that it was basically just flour, salt, and water. I couldn't find any gluten free wontons but I did remember that I have a case of my beloved Beth's Gluten Free All Purpose Flour. I found a pretty simple recipe for "regular" wontons so I just substituted Beth's. It turned out pretty well!
Gluten Free Wonton Recipe:

  • One egg
  • 2 cups Beth's Gluten Free All Purpose Flour
  • 3/4 tsp. salt
  • 1/4 - 1 cup water
Lightly beat one egg with 3/4 tsp. salt. Add 1/4 cup water and mix. In a large bowl, sift 2 cups Beth's Gluten Free All Purpose Flour. Make a well in the middle of the flour and add in the water and egg mixture. Mix in with the flour. Continue adding water, 1/4 cup at a time to form the dough. I ended up adding 3/4 cup additional water and around 1/4 cup additional Beth's. Form the dough into a ball and then knead for 5 minutes, or until it forms a smooth dough. Cover the dough and let sit for 30 minutes. Next, on a floured surface, roll out the dough until very thin. (Think of how thin regular, store bought dough is) It is now ready to stuff!
Giada's Roasted Chicken Purses recipe was really just a launching off point. I changed a few things more to my taste, but I was still SUPER pleased with the results. The stuffing is pretty simple:
  • 1 1/2 cups roasted chicken, shredded
  • 1 bar Neufchatel Cheese, room temperature
  • 2 tbsp. lemon zest
  • 1 tbsp. fresh thyme, chopped
  • salt and pepper
  • One egg, whipped up for egg wash
  • 4 - 5 tbsp. butter
  • a bit of paremsan, shredded
While you make your filling, bring a large pot of salted water to a boil. Place 1 1/2 cups roasted chicken in a bowl. (I bought a rotisserie chicken from my local Harris Teeter. It saved me time and had alot of flavor) Mix in 1 bar of Neufchatel Cream Cheese at room temperature. Also stir in 2 tbsp. organic lemon zest, 1 tbsp. fresh chopped thyme, and 1/2 tsp. salt and 1/4 tsp. pepper. That's your filling. You'll also need an egg wash, just one egg whipped up in a small bowl. In the center of each wonton piece, you'll scoop out about one tbsp. of filling. Wash the egg around the filling all way to the edges of the wonton. Then grab your four corners and make a purse. Unlike my Chicken Cresecents, you'll want to be sure that the wonton piece is completely sealed, since you're going to boil it. Once you have ten purses made, place them in the boiling water. Boil for around 5-6 minutes. Drain. While you're boiling the purses, melt 5 tbsp. of organic butter on medium heat. Once your purses are finished, toss them in the butter to coat, and sprinkle with parmesan cheese. Voila!
Parrish (the boyfriend) ate his with soy sauce and loved it! I was out of tamari :( , so I enjoyed my purses plain. We have some leftover purses that I think I'll have with pasta sauce for lunch tomorrow. Yum!



I’m going to start the first in a series about being gluten free and weight. From gaining to losing, we’ll cover it all!

So keep those answers coming!

After going gluten free, did you find it was easier or harder to lose/maintain your weight?