Troubleshooting and FAQsCommon Problems and Solutions
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-*Dough is too sticky
Add more almond flour, a tablespoon at a time, until the dough reaches the desired consistency.
-*Wrappers tear easily
Let the dough rest for at least 30 minutes before rolling it out. This will give the gluten time to relax and make the wrappers more pliable.
-*Wrappers are too thick
Roll the dough out as thinly as possible. You can use a pasta maker to achieve the desired thickness.
-*Wrappers are not cooked through
Fry the wontons for 2-3 minutes per side, or until they are golden brown and crispy.
FAQs
- *Can I use other types of flour in this recipe? Yes, you can use coconut flour or sunflower seed flour as a substitute for almond flour.
- *Can I make these wrappers ahead of time? Yes, you can store the dough in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
- *How do I store cooked wonton wrappers? Store cooked wonton wrappers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
-*Can I use these wrappers to make other dishes? Yes, you can use these wrappers to make any type of dish that you would traditionally make with wonton wrappers, such as wonton soup, dumplings, or spring rolls.