Over Thanksgiving break, we had dinner at my sister’s house. The tradition is that each kid picks his or her favorite food, and we end up with an eclectic collection of…mostly junk food. My sister decided to include fried Wontons, which are probably one of my favorite post-diet-change foods. I chose to indulge in a few. They were so good. The creamy filling, the crisp, flakey outside…it just made me happy. Later that night, my predictable headache presented itself, and I regretted a bit indulging in those yummy bite-size goodies. And I left determined to come up with a healthier version of this favorite food…Paleo Wontons were born!
In all my time in the kitchen, I have struggled to come up with a flakey, fry-able “dough” that could be used for something like Wontons. Usually, my dough would fall apart or be so greasy, it wasn’t edible. And then, I had a brilliant idea. I decided to make a crepe-like small pancake and see if I filled it, it would hold together and fry well. I couldn’t believe the results. Seriously, I couldn’t believe I had actually come up with this recipe. It’s that good.
Take a look at these things:
Now, mine are filled with cream cheese, because I was trying to reenact my childhood favorite. However, you could fill these with almost anything: veggies, fruit, meat…whatever your little heart desires. It’s all about the outside crispy, flakey, shell:
See that? Look where the arrow is pointing:
That, my friends, would be perfection. Golden fried bubbles that signify success.
So, you’re probably wanting the recipe for these little Paleo Wontons, eh?
Paleo Wontons Recipe: Here you go!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
-18
|
- 1/2 cup blanched almond flour
- 3/4 cup tapioca flour arrowroot would work as well
- 1 cup full-fat unsweetened coconut milk
- 2 egg whites
- 1/2 cup water
- 1 pinch salt
- 2 cups organic palm shortening
Ingredients
|
- Heat a skillet over low heat and heat the 2 cups organic palm shortening over medium heat in a saucepan.
- Stir together the dry ingredients, then add in the remaining ingredients.
- Spoon about 2 TBSP of batter into the skillet, and swirl around gently to make into a flat crepe.
- After a minute or two, flip over and cook another minute or two.
- Remove and finish remaining wraps/crepes.
- Fill each crepe with a small amount of whatever filling you would like (in the center), then fold in each side to the center and gently press together into the shape of a wonton.
- Pinch together gently to ensure the insides don't spill out.
- Place into heated oil and fry for a few minutes on each side, then remove to paper towel to cool for a few minutes before eating.
- You won't be disappointed in these!
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Erin says
What is palm shortening? Is there a substitute I can use? Coconut oil?
Shanti Landon says
You can use coconut oil, it will just have a slightly different flavor. I like palm shortening b/c it has a high smoke point and doesn’t have any flavor really. =)
Jamie says
You can purchase palm shortening on Amazon, and it REALLY makes a flaky crust. I would recommend you try it. 🙂
Jamie says
I went with my daughters yesterday to a restaurant…broke down….and ate the gluten crab and cream cheese wantons. Within three hours, I was sick. It tasted like heaven though while eating it….seriously could have cried. I will definitely try these. I was so excited to see this. Thank you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sheryl Love says
Can you use Coconut Flour instead of Almond Flour. My husband cannot have almonds. So I am constantly trying to figure out what flour works best with what. I wish I knew which flour to use for making a nice bread.
Shanti Landon says
Unfortunately, coconut flour is a whole other beast. =( So sorry. Have you ever tried subbing sunflower seed flower? I hear it is a good alternative to almond flour, but haven’t tried it myself. Hope that helps!
Mylinda says
Hi! Sorry but I got a little list in the directions – are you heating the palm shortening and mixing it into the batter or are you frying the batter in the palm shortening? It appears to be the former since you mention a skillet and a saucepan in the beginning, but I just wanted to be sure. Thanks!
Mylinda says
A little lost, not list :-)…
Shanti Landon says
Hi, Mylinda! You are heating the palm shortening in the pan and leaving it–you fry the batter in the palm shortening. Hope that helps!
Victoria says
Shanti, 2 cups of shortening seems excessive, but I haven’t tried the recipe yet… Is that the correct measurement?
Shanti Landon says
Hi, Victoria! I like to make sure that I have plenty of oil to fry in–I had oil leftover, but reused it!
Victoria says
I think my brain is confused with the frying part, but also swirling it to make it a flat crepe. I keep imagining a fried little blob. I may try it today and see for myself though 🙂 Thanks for the response!
Victoria says
Wait. Nevermind 🙂 I understand now. My brain just kept omitting the skillet, even though I read it over and over again.
Ralph L. says
Any idea what the macro measurements on this are?
Shanti Landon says
Hi, Ralph! No, I’m sorry, I don’t!