WONTON WRAPPERS
For those of us who like to make EVERYTHING ourselves -- an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.
Provided by BIGDADDY1IL
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 72
Number Of Ingredients 4
Steps:
- In a medium bowl, beat the egg. Mix in the water.
- In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
- On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
- Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.
Nutrition Facts : Calories 13.6 calories, Carbohydrate 2.7 g, Cholesterol 2.6 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 17.2 mg
KETO CRAB RANGOON RECIPE
This incredible keto crab rangoon recipe features a healthy almond flour wonton wrapper, a creamy low carb crab rangoon filling, and sweet & sour sauce for dipping.
Provided by Maya Krampf
Categories Appetizer
Time 45m
Number Of Ingredients 15
Steps:
- Make the dough for the wrappers. In a food processor, pulse the almond flour and egg, until uniform.
- In a medium bowl in the microwave, or a double boiler on the stovetop, melt the mozzarella cheese, until smooth.
- Add the melted mozzarella to the food processor. Process until a uniform dough forms.
- Sprinkle the xanthan gum over the dough. Process until well incorporated.
- If the keto wonton dough is sticky, form into a ball and refrigerate for at least 20 minutes, or until no longer sticky.
- In a medium bowl, stir together the La Terra Fina dip, green onions and coconut aminos.
- Gently fold in the lump crab meat.
- Place the ball of dough between 2 pieces of parchment paper. Flatten into a disc, then roll out into a thin square, 1/8 inch thick and about 12.5 inches on each side.
- Use a pizza wheel or knife to cut the rectangle into a grid of squares, 5 top to bottom and 5 across, so that each square is about 2.5x2.5 inches.
- Use an extra small cookie scoop like this to scoop filling in rows onto each square, off center, leaving an empty border along the edge of the rectangle and also between pieces. Fold the corner of each square over the opposite corner and seal the edges, forming a triangle. Repeat with all the crab rangoon pieces.
- Heat oil in a large skillet over medium heat for 2-3 minutes, until shimmering.
- Working in batches, add the crab rangoon in a single layer without touching. Cover and cook for 2-3 minutes, until golden on the bottom. Flip and repeat on the other side. Transfer to paper towels to drain. Repeat with the remaining pieces.
- In a small saucepan, combine all sauce ingredients. Bring to a simmer, then reduce heat and simmer for 2-3 minutes, until thickened.
Nutrition Facts : Calories 350 kcal, Carbohydrate 10.2 g, Protein 20.1 g, Fat 25.9 g, SaturatedFat 0.4 g, Cholesterol 51 mg, Sodium 186.6 mg, Fiber 2.6 g, Sugar 3.8 g, ServingSize 1 serving
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