If you’ve been dreaming of a low-carb twist on a beloved classic, then you’re in for a treat with this Keto Wonton Wrappers Recipe. These homemade, gluten-free wrappers are not just a clever substitute; they bring a wonderful cheesy, tender texture that’s perfect for all your keto-friendly dumplings and wontons. Whether you’re craving a crispy pan-fried appetizer or a baked delight, these versatile wrappers will elevate your keto Asian dishes to a whole new level.
Ingredients You’ll Need
Sometimes the simplest ingredients create the most magical dishes. The beauty of this Keto Wonton Wrappers Recipe lies in its handful of wholesome ingredients that blend together to give you that perfect balance of flavor, stretchiness, and firmness.
- Shredded mozzarella cheese: This forms the melty, elastic base that holds everything together.
- Cream cheese: Adds creaminess and moisture, making the dough soft and pliable.
- Almond flour: A nutty, low-carb flour alternative that keeps the wrappers gluten-free.
- Large egg: Acts as a binder to give the dough structure and a slight richness.
- Xanthan gum (optional): Enhances elasticity, helping the wrappers stay flexible without tearing.
- Pinch of salt: Boosts all the flavors to create a savory base.
How to Make Keto Wonton Wrappers Recipe
Step 1: Melt the Cheeses
Begin by combining the shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave on high for one minute, then stir to mix evenly. Continue microwaving in 30-second bursts, stirring after each interval, until the cheeses are melted into a smooth, glossy mixture. This step is key to create a stretchy, workable dough that mimics traditional wonton wrappers.
Step 2: Mix in Dry Ingredients and Egg
Once your cheese base is ready and slightly cooled, add the almond flour, egg, xanthan gum if using, and a pinch of salt. Mix thoroughly until a smooth dough starts to form. If the dough feels too stiff, a short 10–15 second microwave boost will soften it and make kneading much easier.
Step 3: Roll Out the Dough
Place your dough ball between two sheets of parchment paper—this prevents sticking and makes rolling a breeze. Roll it out until it’s very thin, about 1/8 inch thickness. This thinness is crucial for getting that delicate, authentic wonton texture once cooked.
Step 4: Cut Into Squares
Using a sharp knife or pizza cutter, slice the rolled dough into 3×3-inch squares. These perfectly sized wrappers are now ready to be filled with your favorite keto-friendly fillings. Remember, chilling the dough for 10–15 minutes before cutting can help if you want cleaner edges.
Step 5: Use or Store
These wrappers shine when used immediately for baked or pan-fried wontons. If you want to prepare ahead, store them layered between parchment sheets in the refrigerator for up to three days. This keeps them from drying out and sticking together.
How to Serve Keto Wonton Wrappers Recipe
Garnishes
When serving wontons wrapped in this Keto Wonton Wrappers Recipe, fresh garnishes like finely chopped green onions, toasted sesame seeds, or a drizzle of sesame oil add that final touch of brightness and crunch. A sprinkle of chili flakes can also bring a delightful kick if you’re feeling adventurous.
Side Dishes
Pair your keto wontons with light, complementary sides to keep the meal balanced yet satisfying. A crisp Asian-style cucumber salad or stir-fried bok choy tossed in garlic and a splash of soy sauce works wonderfully. These fresh veggies help offset the richness of the cheese-based wrappers brilliantly.
Creative Ways to Present
Beyond classic wontons, try folding these wrappers into dumpling shapes and serving them with a zesty dipping sauce made from tamari, rice vinegar, and a hint of fresh ginger. You can also bake them filled with ground meat and vegetables for a tostada-inspired crunch or pan-fry small pockets for a keto-friendly finger-food platter that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover undecorated wrappers, simply layer them between parchment paper and keep them in an airtight container in the refrigerator. This will keep the dough fresh and prevent sticking for up to three days.
Freezing
Freezing is also an option for longer storage. Lay the wrappers flat on a baking sheet lined with parchment and freeze until solid, then transfer into a sealed freezer bag. They’ll keep well for up to three months. When ready to use, thaw in the refrigerator overnight.
Reheating
To revive frozen or refrigerated wrappers before use, warm them gently in the microwave for a few seconds or let them sit at room temperature. This softens the dough, making it pliable enough to fold and seal without cracking.
FAQs
Can I boil these keto wonton wrappers like regular ones?
Because these wrappers are cheese-based, boiling them can cause them to lose their structure. They’re best used in baked or pan-fried dishes where they can hold their shape and crisp up nicely.
Is xanthan gum necessary in this Keto Wonton Wrappers Recipe?
Xanthan gum is optional but helps improve elasticity and flexibility of the dough. If you don’t have it, the wrappers will still work but might be a little less stretchy and more prone to tearing during folding.
Can I substitute mozzarella with another cheese?
Mozzarella is ideal because of its meltability and mild flavor, but you could experiment with other stretchy cheeses like provolone or mild Monterey Jack. Just keep in mind that flavor and texture may vary slightly.
How do I prevent the wrappers from sticking together?
Layer each wrapper between parchment paper when storing. This prevents them from sticking and helps maintain their delicate texture.
What fillings work best with these keto wonton wrappers?
Ground meats, chopped vegetables, and cream cheese mixtures are great choices. Just make sure fillings aren’t too wet, as excess moisture can weaken the wrappers.
Final Thoughts
This Keto Wonton Wrappers Recipe is one of those delightful discoveries that makes keto cooking exciting and achievable without sacrificing flavor or fun. Once you’ve made these easy wrappers at home, you’ll find endless ways to enjoy your favorite Asian-inspired dishes with a keto twist. So go ahead, roll up your sleeves, and get ready for some seriously tasty, low-carb magic!
Print
Keto Wonton Wrappers Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12 wrappers
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
These Keto Wonton Wrappers are a low-carb, gluten-free alternative to traditional wonton wrappers, perfect for making keto-friendly appetizers. Made with mozzarella cheese, cream cheese, almond flour, and egg, they create a pliable dough that can be rolled out and cut into squares ready for baking or pan-frying. Ideal for keto and low-carb diets, these wrappers offer flexibility for your favorite Asian-inspired dumpling fillings without the carbs and gluten.
Ingredients
Wonton Wrapper Dough
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 3/4 cup almond flour
- 1 large egg
- 1/4 teaspoon xanthan gum (optional, for elasticity)
- Pinch of salt
Instructions
- Melt the Cheeses: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring each time, until the mixture is fully melted and smooth.
- Make the Dough: Add the almond flour, egg, xanthan gum (if using), and a pinch of salt to the melted cheeses. Mix thoroughly until a smooth dough forms. If the dough feels too stiff, microwave it for an additional 10–15 seconds to soften.
- Roll the Dough: Place the dough between two sheets of parchment paper. Roll it out thinly to about 1/8-inch thickness, ensuring an even surface for cutting.
- Cut the Wrappers: Using a knife or pizza cutter, cut the rolled dough into 3×3-inch squares. These form your wonton wrappers, ready for immediate use or storage.
- Storage: Use the wrappers immediately for your recipe or store them in the refrigerator, layered between parchment paper, for up to 3 days. For easier shaping, chill the dough for 10–15 minutes before cutting.
Notes
- These low-carb wrappers are best suited for baked or pan-fried keto wontons, as they may not hold up well in boiling water like traditional wrappers.
- Chilling the dough for 10–15 minutes before cutting can make shaping easier.
- Use parchment paper when rolling out and storing to prevent sticking.
- Adjust thickness of dough to your preference but avoid making it too thick to ensure proper cooking.
