MAKES 24 WONTONS We tweaked our pal Laura B. Russell’s gluten-free pot sticker wrapper recipe from her book The Gluten-Free Asian Kitchen into your ticket to silky or crunchy wontons. (You can also use the dough for classic spring rolls.) The hardest part about making these edible bundles of joy is the dough, which can dry out quickly, making it hard to fold the wrappers without cracks. But have no fear—we tell you how to avoid that. Also, wonton wrapper moisture and handling varies based on the brand of sweet rice flour you use: Finely ground mochiko style is best, but regular sweet rice flour will do, too. If your dough is too dry, add a little more water. If it’s too sticky, lightly dust your parchment paper with sweet rice flour before rolling out the dough.
Trim the dough to create a 7-inch square, kneading together the dough trimmings and returning them to the bag with the remaining 3 dough portions. Slice the square into quarters to create 4 (3-1/2-inch) squares. Add a heaping teaspoon of the chilled filling to the center of each square, then brush all the dough edges with water. Moisten your hands, then gently lift 2 opposite corners of one wonton together to form a triangle and press the edges firmly around the filling to eliminate air pockets and create a seal. Moisten your finger and run it along the longest side of the triangle, then gently pull the corners of the long side of the triangle toward each other, overlapping one on top of the other, carefully pressing the overlapping corners together to seal. Repeat with the remaining squares. If you’re using mochiko rice flour or if the dough is pliable, you may not need to wet your hands and the dough.