A square blue plate piled with gluten-free chicken wontons. A side plate has one wonton with a bite removed and is drizzled with gluten-free sweet chilli sauce. A set of black chopsticks rest on the left-hand side.

Discover just how easy (and delicous) it is to make wontons at home with our recipe for gluten-free chicken wontons.

Chicken & Ginger Wontons

Recipe Cara Boatswain | Photographer Brandee Meier
Wontons are a classic Chinese dumpling, and they can be made in a variety of different ways. In this recipe, we’ll show you how to make gluten-free wontons using gluten-free flour. Wontons are a great appetizer or main course and they’re easy to make at home.
Prep Time 20 minutes
Cook Time 16 minutes
Resting Time 30 minutes
Course Snack
Servings 4



  • 2 cups gluten-free plain flour plus extra for kneading
  • 1 teaspoon Kfibre see note
  • 3 eggs
  • ¼ cup warm water


  • 1 tablespoon sesame oil
  • 1 garlic clove crushed
  • 2 spring onions roughly chopped
  • 150 g wombok thinly sliced
  • 300 g chicken mince
  • 1 tablespoon dry sherry
  • 2 tablespoons gluten-free soy sauce
  • 5 cm piece garlic grated
  • Rice bran oil for cooking
  • Gluten-free sweet chilli sauce or plum sauce to serve (optional)


  • Place flour and Kfibre in a large bowl. Add eggs and warm water. Stir to combine.
  • Use your hands to work the mixture into a smooth ball. Place in a plastic sandwich bag and set aside for at least 30 minutes.
  • Meanwhile, prepare to prepare the filling, heat sesame oil over a large frying-pan over medium-high heat. Add garlic and spring onions and sauté for 2 minutes. Add cabbage and sauté until it begins to wilt, about 2 minutes. Transfer to a bowl, add mince, sherry, soy sauce and ginger. Stir to combine.
  • Place have of the dough between two sheets of baking paper. Use a rolling pin to get the dough as thing as possible. Use a knife to cut into 7cm squares. Repeat with remaining dough.
  • Place a teaspoon of filling into the centre of each square, fold in half to form a triangle, pressing on edges to seal. Repeat with remaining wonton wrappers and filling.
  • Pour enough oil in to a large frying pan to come halfway up the sides. Heat over high heat. Fry dumplings 4 or 5 at a time, until golden. Remove from oil and drain on paper towel before serving.


1. For healthier wontons, these can be baked in a 200°C oven instead of deep fried.
2. Kfibre™ is 100% natural, dietary fibre made from sucrose-free sugarcane. It can be purchased on-line or from selected health foods stores. If unavailable you can substitute with two teaspoons of psyllium husk.
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