Paleo Chicken Wonton
Delight in the flavorful simplicity of Paleo Chicken Wontons, a healthy, grain-free twist on the classic appetizer. Made with ground chicken, fresh vegetables like shredded cabbage and grated carrot, and infused with the savory umami of coconut aminos, these wontons are bursting with wholesome goodness. The delicate wrappers are crafted from a blend of coconut and arrowroot flour, creating a pliable, gluten-free dough that's perfectly suited for wrapping the juicy filling. Pan-seared to golden perfection and lightly steamed for tenderness, these wontons are a satisfying treat that's paleo-friendly and packed with nutrients. Whether served as an appetizer, snack, or light meal, these crave-worthy wontons pair beautifully with a side of coconut aminos for dipping. Perfect for those following a paleo lifestyle or anyone seeking a wholesome spin on an old favorite!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 3 tablespoons Coconut aminos
- 1 tablespoon Ginger, grated
- 2 cloves Garlic, minced
- 3 tablespoons Green onions, finely chopped
- 1 cup Cabbage, finely shredded
- 0.5 cup Carrot, finely grated
- 0.5 cup Coconut flour
- 0.5 cup Arrowroot flour or tapioca flour
- 2 large Eggs
- 0.25 cup Coconut milk
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil
Instructions
In a large bowl, combine the ground chicken, coconut aminos, grated ginger, minced garlic, chopped green onions, shredded cabbage, grated carrot, sea salt, and black pepper. Mix well to incorporate all ingredients thoroughly.
To prepare the wonton wrapper, combine the coconut flour and arrowroot flour in a medium bowl. In another bowl, beat the eggs and whisk in the coconut milk until smooth.
Slowly add the wet ingredients to the dry ingredients, stirring until a dough forms. Knead the dough lightly and let it rest for 10 minutes.
Roll out the rested dough on a surface lightly dusted with arrowroot flour to about 1/8-inch thickness. Cut into 3-inch square pieces using a sharp knife or a square cutter.
Spoon about one tablespoon of the chicken filling onto the center of each wonton wrapper. Wet the edges of the wrapper with a little water, then fold to form a triangle, pressing the edges to seal. Optionally, pleat the edges for decoration.
In a large skillet, heat the coconut oil over medium heat. Once hot, add the wontons in batches and cook until golden brown on each side, about 3-4 minutes per side.
Reduce the heat to low, add a splash of water to the skillet, cover, and let the wontons steam for another 3-4 minutes to ensure the filling is cooked through.
Serve warm with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 3785 mg | 165% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 31.4 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 374 mg | 29% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4011 mg | 85% | |
*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.
