Gluten Free Extra Crispy Wonton Strips!
These delightful little crips are easy to make and taste JUST like the ones that you’ll find in a lot of Chinese American restaurants. Many times they come in a little bag along with with other takeout items. You can eat them on their own as a fun snack, sprinkle them on salads or even eat them on top of any of my fakeout takeout Chinese Recipes!! They store well and pan be kept in a sealed container in the fridge for 1-2 weeks!
PLEASE NOTE: THIS IS NOT the recipe to be used for egg rolls/rangoons or dumplings. Please use the wonton dough recipe in Club Angell Plus for those recipes! (If you are a base level member and would like to make the wonton dough- you can upgrade at any time)
This recipe was created to be EXTRA crispy and perfect as strips. It is a little bit too fragile to be wrapped and folded. I intentionally made it a bit different so that I could get maximum crunchiness!!
Ingredients (Some of these are affiliate links that earn me a few cents if you shop using them! :)
Better Batter Gluten Free Orginal Blend
This flour blend continues to amaze me. It can do so many things better than most other blends that I have tried. As a result its extremely popular. Around the holidays it tends to sell out everywhere. Usually its available on Amazon and at Walmart. Lately I have been ordering it from the Better Batter website directly. When they sell out- they tend to restock pretty quickly. Check back within a day or two if they are sold out when you look. I buy it in bulk now (Up to 40 lbs at a time) as I cant risk running out. I use it in too many recipes that we love.
What if you cant get your hands on it? This may be the case if you live outside the US. My friend Nichole from Gluten Free on a Shoestring has figured out a mock recipe for better batter. Her version should work great in this recipe! The owner (Naomi) of better batter has confirmed that the mix is similar to the official version.
Better Batter so kindly offered me a 30% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell30
Expandex
This bread is truly only possible because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch. For my wonton dough it is what is giving it the incredible stretch and versatility that it has!!
Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.
Tapioca Starch:
(Or corn starch is the second best option) Tapioca is fantastic for rolling out this dough!! It takes away all stickiness and aids in creating an awesome chewy or crispy texture when steamed or fried. Using better batter for rolling out does not work as well as it tends to dry the dough out since its highly absorbent. Tapioca starch/flour can be found in most grocery stores and on amazon. I typically buy the brand Bobs Red Mill.
Fried Gluten Free Wonton Crispy Strips
Ingredients
- 45 grams Expandex/ Modified Tapioca Starch
- 66 grams Tapioca Starch
- 58 grams Better Batter Gluten Free Original Blend
- 1 Large Egg + 1 Egg White
- 1/2 Tsp Salt
- 2 Tbsp Water
- Mild Flavored /High heat safe Oil for Frying (Spectrum Shortening, Coconut oil, Avocado oil, Vegetable oil or Canola)
Instructions
- Place a few inches of oil into a heavy bottomed pot and heat the oil to 375-380 degrees. This will be roughly medium heat on your stove and will take 10-15 minutes to heat up. Use a thermometer to check the temperature and make sure its accurate.
- While the oil is heating: Prepare your dough. Add all of the ingredients to a medium bowl and mix with a spoon- then knead with your hands until a smooth dough forms! It may be a bit sticky.
- Place a large sheet of parchment paper on your counter. Sprinkle tapioca starch on the parchment. Place half of the dough on the parchment and sprinkle more tapioca on top. Roll it out thin- until the dough begins to wave/wrinkle. Adding more tapioca starch as needed to prevent sticking. (I like to rotate the dough around every so often to make sure it is not sticking.)
- Using a knife or pizza cutter cut the dough into strips of any size. They don't need to be all the same size either. This can be a quick cut process. I made mine about 1/2 inch long and 1/4 inch wide.
- Do a test batch frying a handful for 3-5 minutes. If the oil is the correct temperature the crisps will rapidly expand and develop air bubbles. Fry 1/3- 1/2 of the dough at a time. For 3 to 5 minutes or until crispy and light golden brown. Place the fried wonton strips on a plate lined with paper towel to drain excess oil.