Low-Carb Wonton Wrappers

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

Wonton wrapper uses: Extremely versatile, wonton wrappers are fantastic for dumplings, wontons, in soups, as chips, small edible cups and more! These small delectable wrappers can be baked, boiled or fried for many uses.
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  1. Thanks for the recipe. Just a question: can you boil these wrappers or will they fall apart in the hot water?

  2. 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!

  3. This would be a good pizza crust I’m gonna try it

  4. How many individual wrappers should this recipe make?

  5. Can someone list all the flour alternative beside soy flour ? coconut and what else? I cannot eat soy,wheat, gluten or ree nut. I can only eat sunflower (sunflower flour).

  6. Virginia Hush says

    Regular wonton wraps have way more than 4 carbs and if you know of a brand that is only 4 carbs I would like to know because Im not going to waste my time making them to only save 1/2 of a carb

  7. You mentioned baking the wontons — would I put them inside a cupcake pan and bake them at 350 degrees till lightly brown? 400? Put them on the outside of the cupcake pan? Thanks!

  8. Can these be made with a substitute for soy flour? They sound amazing, but I can’t eat soy. Thanks!

  9. 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.

  10. Boo-hoo:( They look delicious.



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