While the wontons are cooking, thinly slice the garlic and ginger and roughly chop the scallions. Add to a large saucepan/ Dutch oven. Add the stock and bring up to a boil.
Traditionally wontons are prepared with a flour-based dough, making them non-Keto compliant. We have used tender savoy cabbage leaves as a low carb alternative to encase our wonton filling. The cabbage leaves are simply cooked until just tender, then folded around a filling of seasoned ground pork.
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. Lightly beat egg in bowl with salt.
In a medium bowl, combine the cream cheese and chives. One at a time, assemble the chicken wontons: place approximately 1 TBS cream cheese mixture in the center of a chicken skin (or prosciutto). Wrap the skin around the cream cheese mixture. The skin will shrink a lot so make sure to use a large enough chicken skin.