Low Carb Wantan
Experience the delightful fusion of flavor and nutrition with this Low Carb Wantan recipe—a guilt-free spin on the classic Asian dumplings! Crafted with a combination of almond and coconut flours, these gluten-free wrappers are tender yet sturdy, making them perfect for cradling a savory filling of seasoned ground chicken infused with grated ginger, sesame oil, and garlic. Balanced with green onions and a soy sauce kick, the filling offers bold, aromatic flavors that pair beautifully with the delicate, homemade wrappers. Quick to prepare and easy to cook, these low-carb wantans are boiled to perfection in water or chicken broth, resulting in a tender bite every time. Perfect as an appetizer, snack, or enjoyed in a comforting broth, this recipe brings a nourishing twist to traditional dumpling cravings without compromising on taste.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Xanthan gum
- 2 large Eggs
- 8 ounces Ground chicken
- 1 teaspoon Grated ginger
- 1 tablespoon Soy sauce (low sodium or tamari for gluten-free)
- 1 teaspoon Sesame oil
- 1 clove Minced garlic
- 2 stalks Green onions, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water
- 4 cups Chicken broth (for boiling, optional)
Instructions
In a mixing bowl, combine almond flour, coconut flour, and xanthan gum. Whisk together until well incorporated.
Crack one egg into the dry ingredients and mix until the dough begins to form. Gradually add water one tablespoon at a time until the dough is pliable but not sticky.
Wrap the dough in plastic wrap and let it rest for 10 minutes at room temperature.
Meanwhile, prepare the filling. In a separate bowl, combine the ground chicken, grated ginger, soy sauce, sesame oil, minced garlic, chopped green onions, salt, and black pepper. Mix until evenly combined.
Once the dough has rested, divide it into small portions. Using a rolling pin or pasta machine, roll each portion into thin sheets (about 1/16 inch thick). Cut the sheets into 3-inch squares.
Place a small teaspoon of the chicken filling in the center of each square. Lightly beat the second egg and use it as a wash along the edges of the wrapper to help seal it.
Fold the wrapper diagonally to form a triangle, pressing down on the edges to seal tightly. Optionally, bring the two opposite corners together and press to create a traditional wantan shape.
Bring a pot of water or chicken broth to a gentle boil. Add the wantans in small batches and cook for 4-5 minutes, or until the filling is cooked through and the wrappers are tender.
Using a slotted spoon, remove the wantans and serve immediately. They can be enjoyed with dipping sauces or in a bowl of light broth.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 7.8 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 377 mg | 29% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1851 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
