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Thanks OF, I need to try making some gf egg roll and wonton wrappers. I’ve made gf pierogis but I need to try a different recipe.

Patrice.......I was thinking a good GF version for the wrappers would be the same as homemade GF pasta, if you've ever made it. I know you do make alot of homemade GF recipes. If you've ever made Pierogi, then you could use the same recipe for the wrappers.

And of course the fillings could really be anything you want and have on hand.

Thanks for sharing your recipes OF

Bumping this thread to include other 'Asian' inspired recipes for finger foods. Also to say the recipe for wrappers for each may be a little different (some use egg, others don't), but I use the same recipe for all. It can also make homemade pasta for things like spaghetti or ??? Wrapper recipe is in post 1.


Potsticker filling

1lb ground pork (or whatever you have or like)
4 cloves minced garlic
1/2 C. chopped green onions
3T. minced ginger (that just seems too much to me, so I cut it back to 1T.)
2T+1tsp soy sauce
1tsp sesame oil

optional.......1 1/2 C. chopped cabbage, 1 pinch cayenne pepper. Can also add other ingredients as you like.


Cut wrapper either square or circle (I used a wide mouth canning ring, so about that big) Place about a tablespoon of filling in center and pull up edges and pinch to close (half circle or square). Then to make sure edges are sealed, start at one side and crimp?.(making several folds to overlap and pinch.....sort of like making pleats when sewing). Then gently press down on hard surface to give a flat bottom.


Potsticker Dipping Sauce

1/4 cup soy sauce
1/4 cup rice vinegar


To cook............add 1 or 2 Tbls oil and 1/4 cup water to pan. Add potstickers (flat bottom down) and cover to cook on medium high heat about 5-7 minutes. Remove lid and cook till water evaporates. (Careful they may live up to their name and stick to the pot). Bottoms should be kinda crispy










Crab Rangoons

2 cans crab meat
1 8oz pkg cream cheese, softened
1 tsp garlic powder
1 tsp soy sauce &/or worechestershire sauce
1/4(?) cup chopped green onions

Mix all very thoroughly. Using 3 or 4 inch square wrappers, add about a tablespoon of filling to center of each. Pull up opposite corners and pinch the top, then repeat with other corners. Then pinch the 4 seams to make an X or cross on top.

To cook.........drop in hot oil till well browned and floating (just a few minutes so don't blink)......or spray them well with Pam and into the air fryer till brown-ish. Of course they don't brown as well in the air fryer as in the oil, but both methods work well and they are good either way so it depends on your personal preference.



Crab meat is expensive whether in a can or fresh but imitation crab works just as well and much cheaper. I've done both canned and the surimi and actually prefer the imitation that had a more pronounced crab flavor and the canned seemed bland. I don't know about the amounts when using other types of crab, but however much looks good when mixed with the cream cheese cause you want to taste the crab at least as much, if not more than the cheese

Xanthan gum is added to gluten free flour to make the dough more pliable and less likely to dry out as quickly and crack.

Most store bought gluten free flour blends contain xanthan gum, I add it to my homemade mixture. For a while I couldn’t tolerate it but lately I’ve been okay with it.

It is important to use it otherwise you don’t get good results. It helps the flour blend hold moisture in.

Now for pasta I can actually be of help. I have a recipe that I used for years to make homemade egg noodles. It was Grandma Nettie's recipe. NOT gluten free, but delicious.

I can do a recipe thread for that if you would like.

Yes, most GF recipes I looked at used a GF flour blend, but also included things like the xaur gum or whatever it's called and several other ingredients I am guessing would make it act more like an all purpose flour recipe. I was looking for something easy without all the extras. But of course, easy isn't always better. Thank you Patrice for chiming in, I knew if anyone would know it would be you on how GF ingredients work since you make alot of GF recipes.


But also, I was glad to find out the dough is similar enough to a pasta dough, though pasta uses more eggs and oil instead of water and the amounts may be a bit different. Either way, I wouldn't hesitate trying to use the same dough for egg rolls, won tons, and pasta. Atleast one time to experiment with it to see if it would work.

Pasta isn't something I've done yet and I should. It's been on my mind to make it, just haven't taken that step yet......other than having made wontons and the texture/consistency is similar enough.

That is what I am looking forward to. You got the skills Patrice.

Thanks OF, almond flour will give a slight almond flavor and aroma. I’m not sure how well it would fry up since nuts get bit when they get dark colored when roasting them. One day when I’m feeling up to it, I might play around with making a wrapper from a gf flour blend.