Paleo Gluten Free Har Gow Dumpling Wrappers: soft, pliable & easy to roll

Finding a good wheat-free wrapper is the hardest part of dumpling night. These paleo gluten free har gow dumpling wrappers are soft, stretchy, and easy to roll out, so you can fill and fold them without the cracks and tears that make store-bought gluten-free versions frustrating. One batch makes about 60 wrappers, each 3 inches square.

A quick note on what these are. The dough is a tender, egg-based wrapper like a wonton or potsticker skin, not the translucent, chewy wrapper traditionally used for har gow shrimp dumplings. It works beautifully for shrimp or pork fillings, but it won’t be see-through. As written, the recipe uses an all-purpose gluten-free flour blend, so it is gluten-free, not strictly paleo. If you eat paleo, see the variation below for a grain-free swap.

The wrappers cook in about 4 minutes in simmering broth, and any you don’t use can go straight into the freezer. That makes this a handy gluten free dumpling recipe to prep once and use for weeks.

Why These Gluten Free Dumpling Wrappers Work

Gluten is what makes wheat dough stretchy, so a gluten-free dough needs help. Xanthan gum supplies the elasticity, and Expandex, a modified tapioca starch, adds extra stretch and a chewy, tender bite. Together they let the dough roll thin without tearing.

Eggs bind the dough and make it smooth, almost like fresh pasta. Using warm water helps the flour hydrate quickly, and the 10-minute rest gives the flour time to absorb the liquid. That’s why a dough that feels slightly sticky at first turns smooth and workable after resting.

Rolling in two stages, first to a ¼-inch rectangle and then thinner, keeps the dough even and easy to handle. Working with half the dough at a time also stops it from drying out.

Xanthan gum and tapioca starch do the job gluten usually does, and the rest keeps the dough easy to roll.

Tips Before You Start

Weigh your ingredients. Gluten-free flour blends vary in density, so a kitchen scale is more reliable than cups. The flour (245 g), Expandex (35 g), and eggs (150 g, out of the shell) should all be weighed.

Keep the dough covered. Any dough you aren’t rolling should stay tightly wrapped. Exposed dough dries and cracks quickly.

Finally, use room-temperature eggs and warm water (about 85°F). Cold ingredients make the dough stiffer and slower to come together.

Quick Recipe Information

Total time includes the 10-minute dough rest. The 10 minutes of cook time is for boiling the wontons for soup.

Ingredients

• 1¾ cups (245 g) all-purpose gluten-free flour blend, plus more for dusting (the base of the dough; for a paleo version, see the grain-free swap in the variations)
• ¾ tsp xanthan gum (provides elasticity; omit if your blend already contains it)
• 35 g Expandex modified tapioca starch (adds stretch and chew; plain tapioca starch is a less stretchy substitute)
• 3 eggs (150 g without shells), room temperature, beaten (bind the dough and make it smooth)
• 4 tbsp warm water (about 85°F), plus more as needed (hydrates the flour; add extra a teaspoon at a time)

• 1 lb ground beef or pork (the filling; ground chicken or turkey also works)
• 3 tbsp gluten-free soy sauce or tamari, plus more for the soup (savory seasoning; coconut aminos is a soy-free option)
• 3 tbsp rice vinegar (adds brightness)
• 1 tbsp honey (balances the saltiness)
• 1 scallion, chopped, plus more for the broth (fresh onion flavor)
• Egg wash: 1 egg + 1 tbsp lukewarm water, beaten well (seals the wrappers)
• 4 cups chicken stock (the soup base; homemade bone broth is great here)
• Baby bok choy (optional, wilts in the hot broth)

Equipment Needed

• Stand mixer with paddle attachment, or a large bowl and sturdy wooden spoon
• Kitchen scale
• Plastic wrap
• Rolling pin and a lightly floured work surface
• Pizza wheel, pastry cutter, or sharp knife and a ruler
• Waxed paper and a freezer-safe container for storing wrappers
• Large stockpot and a strainer or slotted spoon (for the soup)

How to Make Gluten Free Wonton Wrappers: Step by Step

1. Combine the dry ingredients. In the bowl of a stand mixer fitted with the paddle (or a large bowl), add the flour, xanthan gum, and Expandex and whisk well. Even mixing means the xanthan is distributed through the dough.
2. Add the wet ingredients. Make a well in the center, add the eggs and 4 tablespoons warm water, and mix on medium speed for about 1 minute (or at least 2 minutes by hand). The dough should begin to come together.
3. Adjust the moisture. If you see crumbly bits, add the remaining warm water by the teaspoon until the dough holds together when squeezed. Too much water makes sticky wrappers, so go slowly.
4. Beat until smooth. Turn the mixer to medium-high and beat for 3 to 4 minutes (twice as long by hand). The dough should look smooth and pliable and be, at most, slightly sticky. If it feels stiff, mix in a few drops of water.
5. Rest the dough. Wrap the dough tightly in plastic and rest for about 10 minutes at room temperature. It absorbs more water as it sits, and stickiness fades.
6. Roll the first half. Divide the dough in half and rewrap one half. Roll the other on a lightly floured surface into a rectangle about ¼ inch thick, flipping and shifting often and dusting lightly with flour so it doesn’t stick.
7. Trim and thin. Trim the edges with a pizza wheel or knife for a neat rectangle and set the scraps aside. Roll evenly with steady, gentle pressure to about ⅛ inch, then cut into 3-inch squares.
8. Or use the quicker method. Cut the ¼-inch rectangle into 1½-inch squares and roll each one in all directions until it doubles in size and is ⅛ inch thick. This often gives a more even wrapper. Repeat with the second half and the scraps.
9. Fill and fold for soup. Mix the pork or beef with the tamari, rice vinegar, honey, and scallion. Place about 1 teaspoon of filling in the center of each square, brush the edges with egg wash, fold into a triangle, and press out air. Brush the top, then bring the two long-side tips together, overlapping slightly, and seal with more egg wash.
10. Cook. Bring the stock to a boil with extra tamari and scallions to taste. Cook about 10 wontons at a time for about 4 minutes, until the filling is cooked and the wrappers are tender. Remove with a strainer, divide among bowls, wilt bok choy in the broth, and serve hot.

Chef’s Tips

• Roll on a lightly floured surface.Too little flour sticks, and too much dries the dough and makes it hard to seal. A light dusting is enough.
• Roll evenly to ⅛ inch.Thick edges cook slower than thin centers, so even thickness means wrappers cook at the same rate.
• Reroll the scraps.The trimmings are still good dough. Gather them, rewrap for a few minutes, and roll again.
• Seal out the air.Trapped air makes wontons float and burst. Press from the filling outward when sealing.
• Boil in small batches.About 10 at a time keeps the broth at a steady simmer so the wrappers don’t stick or tear.
• Season the broth.The wrappers are mild, so a flavorful broth makes the whole bowl taste better.

Common Mistakes

• Crumbly doughNot enough water or an overly dry flour blend. Add warm water by the teaspoon until the dough holds together when squeezed. If it still cracks, rewrap and rest a few more minutes.
• Sticky doughToo much water or not enough rest. Let the dough rest the full 10 minutes, since it absorbs liquid as it sits, and dust lightly with flour only as needed.
• Wrappers tear when foldingThey are too thin, too dry, or overfilled. Roll to ⅛ inch, keep them covered, and use only about 1 teaspoon of filling. Patch small tears with a dab of egg wash.
• Wrappers stick togetherStacking without a barrier. Place waxed paper between layers, and dust lightly with flour if not freezing.

Recipe Variations

• Vegetarian: Fill with finely chopped mushrooms, cabbage, and scallions seasoned with tamari and a little sesame oil.
• Gluten-Free: The wrappers are already gluten-free. Use certified gluten-free flour, tamari, and chicken stock.
• Spicy: Add chili crisp or grated fresh ginger and a pinch of red pepper flakes to the filling.
• Dairy-Free: Naturally dairy-free as written.
• Low Carb: Wrappers are starchy, so for a lower-carb option, wrap the filling in blanched cabbage or lettuce leaves instead.
• Kid-Friendly: Cut the wrappers into smaller squares or circles and fill with mild ground chicken and scallion.
• Grain-Free (Paleo) Swap: Replace the flour blend with a grain-free blend based on cassava or tapioca and arrowroot, and use coconut aminos instead of tamari. Grain-free doughs behave differently and need different hydration, so test a small batch before committing to the whole recipe.

Storage & Reheating

Raw wrappers, refrigerator: Keep stacked between waxed paper in an airtight container for up to 2 days, though freezing preserves quality better.

Raw wrappers, freezer: Stack the wrappers, wrap first in waxed paper, then place in a freezer-safe container, seal tightly, and freeze until ready to use. Defrost overnight in the refrigerator before using.

Cooked wontons: Store leftovers in the broth in the fridge for up to 3 days. Reheat gently on the stovetop until hot, since the microwave can toughen the wrappers.

Meal prep tip: Make the dough on the weekend and freeze flat. Filled, uncooked dumplings can also be frozen on a tray, then transferred to a bag. For more freezer-friendly dumpling-style meals, try the paleo meal prep gyoza meatballs.

Serving Suggestions

• Wonton soup: Serve in a bowl of broth made from chicken bone broth. Rich broth makes the delicate wrappers shine.
• Potstickers or gyoza: Pan-fry the filled wrappers, then steam. The crisp bottoms and soft tops make a satisfying contrast.
• Hot and sour soup: Add a few wontons to paleo hot and sour soup for a heartier bowl.
• Crunchy slaw: A cold paleo Asian coleslaw cuts through the richness of fried or steamed dumplings.
• Jasmine or green tea: Light and floral, it refreshes the palate between bites.

Looking for filling ideas? Try the flavors in the Vietnamese lemongrass meatballs or Japanese shiso leaf meatballs, crumbled and tucked into the wrappers.

Nutrition Information

Values are per wrapper (without filling or broth) and are estimates. They vary by flour blend and brand.

Frequently Asked Questions

• Are these wrappers actually paleo?

  As written, they are gluten-free but use an all-purpose gluten-free flour blend, which usually contains grains or starches that aren’t paleo. For a paleo version, swap in a grain-free blend and test a small batch first.

• Are these the same as traditional har gow wrappers?

  No. Traditional har gow wrappers are a translucent, chewy dough made from wheat and tapioca starch. These are soft, egg-based wrappers similar to wonton or potsticker skins.

• Can I use these as gluten free wonton wrappers?

  Yes. That’s their main purpose. Cut into 3-inch squares and fold as shown in the soup instructions.

• Can I use them for gluten free potsticker wrappers or gyoza?

  Yes. Cut circles with a 3-inch cutter instead of squares, fill, fold, and pan-fry, then add a splash of water and cover to steam.

• Can I make bao with this dough?

  No. Bao uses a yeasted, fluffy dough. These are thin, noodle-like wrappers and won’t puff the same way.

• What if I can’t find Expandex?

  Plain tapioca starch can stand in, but the dough will be less stretchy and chewy. Handle it gently and expect slightly more tearing.

• Can I make the dough ahead?

  It’s best to roll the dough soon after resting. You can freeze the cut wrappers for later use.

• Do I need a stand mixer?

  No. A large bowl and wooden spoon work, but plan on mixing at least twice as long.

• How thin should I roll the wrappers?

  About ⅛ inch. Thinner wrappers tear, and thicker ones turn doughy.

• Can I steam these instead of boiling?

  Yes. Steam filled dumplings on parchment or in a lightly oiled steamer for about 8 to 10 minutes, until cooked through.

Final Thoughts on Gluten Free Dumpling Wrappers

With a kitchen scale, a little patience, and a 10-minute rest, you can make gluten-free wrappers that roll out smoothly and cook up tender. These paleo gluten free har gow dumpling wrappers, or their grain-free adaptation if you eat paleo, open the door to wonton soup, potstickers, gyoza, and shrimp dumplings without a wheat-based wrapper.

Make a big batch and freeze the extras so dumpling night is always within reach. Bookmark this page so you can find the recipe and the freezing notes when you need them.