A Chinese spread.
Chinese New Year begins on Monday. This means there is still time to perfect low-carb fun in the kitchen!
While authentic, flour based, wonton wrappers are only 4 carbs per wrapper, guilt is lessened substantially when 1/6 of the entire following recipe is only 3.5 net carbs.
Wonton Wrappers
1 egg
3/4 tsp salt
1 cup soy flour
1/8-1/4 cup water, as needed
Lightly beat egg in bowl with salt. Add 1/8 cup water.
In the center of a flour well in a bowl, add the liquids, and stir in ingredients. Add water as needed. If the dough is still too dry, continue to add small amounts of water until dough is able to be handled.
Form the dough in a ball and knead. Cover and let rest for 15 minutes.
On a lightly-floured board, roll out dough into thin sheets and cut into 3 1/2″ squares. These can be refrigerated or frozen and used later if lightly dusted with soy flour prior to storing.
Makes 6 servings.
Nutritional Information: Calories: 85, Carbohydrates: 5 g, Fiber: 1.5 g. Net Carbohydrates: 3.5 g, Protein: 7 g, Fat: 5 g
Thanks for the recipe. Just a question: can you boil these wrappers or will they fall apart in the hot water?
Perhaps coconut flour would work. What say you, Jamie? I think I’ll try it and let you know how it turns out. I loves me my wonton wrappers!
I say give it a shot! I wish I could handle soy, but I am so allergic to it. Like miserably allergic.
Can these be made with a substitute for soy flour? They sound amazing, but I can’t eat soy. Thanks!
I don’t eat soy anymore either (I found that out the hard way!). I would probably not make these if you can’t do soy.
Boo-hoo:( They look delicious.
Thanks.