Gluten Free Wonton: Quick Weeknight Fix in 20 Minutes
These gluten free wontons are crisp, flavorful, and ready in under half an hour – the kind of fast, fuss‑free dish we love for busy evenings.
Don’t over‑fill the wrappers or they’ll burst. Keep the oil at a steady medium‑high heat so the wontons brown evenly without soaking up grease.
Why this Gluten Free Wonton works
- Golden‑brown, crispy edges with a tender interior
- Light soy‑ginger dipping sauce adds savory‑sweet balance
- Prep & cook in about 20 minutes total
- Simple pantry staples, no fancy equipment
- Great for a quick dinner or snack
What you’ll need
The key is the gluten‑free wrapper and a hot oil finish – everything else is about flavor and texture.
- 12 gluten free wonton wrappers
- 200 grams ground pork
- 1 cup finely shredded cabbage
- 2 scallions, sliced
- 1 teaspoon freshly grated ginger
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 egg, beaten
- 1 tablespoon vegetable oil for frying
Tips for getting this right
- Seal each wonton tightly; a dab of water helps the edges stick
- Don’t crowd the pan – fry in batches for even crispness
- Add a pinch of cornstarch to the filling for extra bite
- Wontons are done when they float and turn golden
- Make the filling ahead and keep refrigerated for up to 24 h
Swaps and substitutions
Use rice paper sheets for a lighter wrapper, or swap the pork for ground chicken or firm tofu—just adjust cooking time a minute or two. For spice lovers, stir a dash of chili oil into the dipping sauce. A fully vegan version replaces the egg wash with a splash of plant milk.
Storing and reheating
Store cooked wontons in a single layer in an airtight container; they keep 2 days in the fridge. Reheat in a hot skillet for 2‑3 minutes to restore crispness, or bake at 375°F for 5 minutes. Freeze uncooked, sealed in a zip‑top bag for up to 1 month; thaw in the fridge and fry directly. Keep a paper towel underneath when storing to absorb excess oil.
Common questions
Yes – bake at 400°F for 12‑15 minutes, turning once, for a healthier crisp.
The filling stays fresh in the fridge for up to 48 hours; keep it covered tightly.
Mix soy sauce, rice vinegar, a touch of honey, grated ginger, and a splash of sesame oil for a balanced dip.
Gluten Free Wonton
🧂 Ingredients
👩🍳 Instructions
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1Heat a nonstick skillet over medium heat and add a splash of vegetable oil.
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2Place a wonton wrapper on a clean surface and spoon about a tablespoon of pork mixture onto the center.
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3Add a few drops of the soy‑vinegar glaze to the filling for extra flavor.
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4Fold the wrapper over the filling, pinch the edges together, and seal the top corner with a bit of water.
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5Repeat until all wrappers are filled.
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6When the skillet is hot, lay the wontons flat and cook for about 3 minutes on each side until golden brown and the wrappers are crisp.
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7Serve hot with the remaining glaze drizzled over the top.
Give these gluten free wontons a try tonight – they’re quick, crunchy, and surprisingly satisfying. Let us know how they turned out!