Wontons, dumplings which are normally filled with vegetables, meat, or a combination. But here, we have a wonderfully different flavored wonton – filled with cream cheese. Definitely a new taste, and one which is amazingly gorgeous. Try some today. We think you’ll be pleasantly surprised enough to make more than one batch!
Details
8 Servings
20 minutes
5 minutes
118 kcal
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Ingredients
- FOR SWEET AND TANGY DIPPING SAUCE
½ cup Swerve confectioners’-style sweetener
½ cup coconut vinegar
1 ½ tsp wheat-free tamari, or 2 tbsp coconut aminos
1 tbsp tomato paste
1 clove roasted garlic, or 1 clove raw garlic, smashed to a paste
1 tsp grated fresh ginger
¼ tsp guar gum (optional, for thickening)
1 ½ cups coconut oil, for frying
- FOR THE FILLING
1 (227g / 8oz) package cream cheese at room temperature
60g (2 oz) canned crabmeat, drained
1 tsp finely chopped scallions
¼ tsp grated fresh ginger
½ tsp fine sea salt
- FOR THE WRAPPERS
16 large slices prosciutto, very thinly sliced
Directions
- Make the sauce:
In a small saucepan over low heat, combine the sweetener, vinegar, tamari, tomato paste, garlic, and ginger. If using, sift in the guar gum and whisk until well combined. - In a 4-inch-deep (or deeper) cast-iron skillet over medium heat, heat the oil to 180°C/350°F. The oil should be 3 inches deep; if necessary, add more oil.
- Make the filling:
In a small mixing bowl, combine the cream cheese, crabmeat, scallions, ginger, and salt. - Assemble the wontons:
Place a slice of prosciutto on a sheet of parchment paper, with the short end facing you. 1 heaping tablespoon of the filling spooned onto the bottom left corner of the prosciutto Over the filling, fold the prosciutto into a triangle (like you are making a paper football to fling across a classroom). Continue folding in a triangle, covering the filling completely. Continue until you reach the top of the prosciutto. Rep until all of the wrappers are full. (For reference, see the photo sequence
opposite.) - Place half of the wontons in the hot oil and fry for 2 minutes, or until golden brown. Repeat with the remaining wontons after removing them from the oil. Serve the wontons with the sauce on the side.
- Refrigerate the wontons and sauce separately in airtight containers for up to 4 days. The wontons can be stored in the freezer for up to a month. To reheat the wontons, place them in a preheated 200°C/400°F oven for 5 minutes, or until the skin is crisp and the filling is hot.
- Recipe Notes
This recipe calls for ultra-thin slices of prosciutto.
Prepackaged prosciutto is rarely as thinly sliced as what is required here. You’re best off asking your butcher to slice some for you.
When the oil has cooled, strain it and store it in a jar in the refrigerator for future frying.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories118
- % Daily Value *
- Total Fat
6.9g
11%
- Saturated Fat 5g 25%
- Sodium 136mg 6%
- Total Carbohydrate
13.8g
5%
- Sugars 2.9g
- Protein 0.9g 2%
* 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.