Gluten-Free Wontons

So it was kind of a tease to post wonton soup yesterday without first posting how I make my gluten-free wontons.  Oops, sorry.  My bad.

I start by whisking together 2 cups sweet rice flour, 1/2 cup mung bean flour, 1/2 cup potato starch, 1/2 cup arrowroot starch, 1 1/2 tsps xanthan gum, 1/2 tsp salt, and 1/4 tsp baking powder.  After all the dry ingredients have been whisked together, I create a well in the middle to which I add the wet ingredients.

Those wet ingredients would be 2 eggs and 1 cup of applesauce.  Mix this together and add just enough water to make this an elastic dough - about 3/8 cup.

Divide the dough in half and roll it on a well floured surface until it's quite thin.  If you have a pasta maker, you can get these very thin.

Cut into 3 inch squares.

Fill with your choice of meat, sealing the edges with an egg wash.  Drop them in boiling water to cook.  They're done when they float.   Alternatively you can fry them for a great party appetizer.

This dough also makes excellent raviolis when rolled a little thicker.

Thanks for popping in and cooking with me.  I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays and Dr. Laura's Tasty Tuesday.

*Editorial Note* I've had several people ask about the mung bean flour that I used in this recipe.  I buy it at the asian grocery store.  If you don't frequent an asian grocery, you can substitute millet flour or some more sweet rice flour and the recipe should turn out just fine.