WebIn a separate bowl, mix together the egg and water. One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Use your …
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Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.) Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly). Fill a small bowl with water and set near the wontons.
Happy Eating my keto friends! 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.
Heat until thickened. TIP: You can add more vinegar or sweetener to your liking, if you want it more sweet or more sour. Let the keto wontons cool for a few minutes, which will help them crisp up a bit more. Then, serve with sweet and sour sauce! Why is my dough sticky? Fathead dough can get sticky depending on the temperature in your kitchen.
This dough is not the same as regular wonton dough. However, they do still crisp up nicely on the edges and at the browned parts, and definitely have the flavor of crab rangoon. Can you fold them differently? Probably not. We fold these keto wontons samosa-style, because the flat shape ensures lots of pan contact and helps them cook through.