{"id":1181,"date":"2017-02-21T06:56:11","date_gmt":"2017-02-21T06:56:11","guid":{"rendered":"http:\/\/138.197.3.154\/?p=1181"},"modified":"2017-02-21T07:15:54","modified_gmt":"2017-02-21T07:15:54","slug":"gluten-free-wrappers-for-healthy-crab-rangoons-recipe","status":"publish","type":"post","link":"https:\/\/gracelivingstonhillgirl.com\/gluten-free-wrappers-for-healthy-crab-rangoons-recipe\/","title":{"rendered":"Healthy crab rangoons recipe (Gluten free wrappers)"},"content":{"rendered":"

Did you think that warm, chewy, creamy, flaky crab rangoons could be healthy? \u00a0Did you think they were inherently bad for you? \u00a0Think again, my friend!! \u00a0I was very excited this afternoon when my gluten free wrappers for this healthy crab rangoons recipe <\/strong>\u00a0I created turned out to be deliciously easy:<\/p>\n

Healthy Crab Rangoons Recipe for dough:<\/span><\/h3>\n

3 1\/2 c. brown rice flour (I used Bob’s Red Mill–click here<\/a> to purchase: \u00a0http:\/\/amzn.to\/2kGttSF<\/a>)<\/p>\n

2 t. xantham gum (I used Now Foods–click here<\/a> to purchase: \u00a0http:\/\/amzn.to\/2kTgg4q<\/a>)<\/p>\n

2\/3 c. cornstarch (click here<\/a> to purchase: \u00a0 http:\/\/amzn.to\/2kTFkIz<\/a>\u00a0 Note: you can also use tapioca or potato starch)<\/p>\n

7 eggs<\/p>\n

2\/3 c. warm water (or more, as required)<\/p>\n

Begin by mixing the dry ingredients together well with a whire whisk, then make a well in the center and put the eggs into the impression. \u00a0Using a very strong fork, blend the eggs together and gradually incorporate the dry ingredients into the wet. \u00a0Eventually it will become rather like crumbs; add the warm water, mix together, and use your best judgement–has it formed a soft ball that cleans the sides of the bowl as you knead it with your hands? \u00a0If it is still too dry and crumbly to stick together in one lump, then add a couple more tablespoons of warm water at a time, mixing until it is soft, smooth, and pliable (just a little stiffer than play-do.) \u00a0Let it rest for a few minutes while you gather ingredients for the filling. \u00a0(see below)<\/p>\n

Divide the dough in half. \u00a0Divide the halves into thirds, and set each lump to the side of your board (I used a marble pastry board, but you could use a wooden board.) \u00a0Be sure to dust\u00a0your board generously with flour before you begin rolling the dough, or it will stick. \u00a0Also be sure to dust your rolling pin with flour. \u00a0If you have a square board, it will really help you roll the dough into the correct squares. \u00a0Shape one of the thirds of dough into a rectangle, and roll out, near one end of the board, until it reaches the top and bottom of the board, and also the end. \u00a0Roll it until it becomes about eight or ten inches in width from the end of the board.<\/p>\n

Using a sharp knife, cut it into three columns. \u00a0Turn yourself sideways, look at approximately the middle of the end of the board, and think, “Ok, if I were to imagine a line running the length of the middle of this board, cutting it in half, and I wanted to cut my first wrapper so that this line were running through the middle of it, how would I cut it out?” \u00a0(You want to get five wrappers cut out from top to bottom in each column, so if you start with the middle row, it will be easy.) \u00a0Cut the middle row. \u00a0Then simply divide the top and bottom remaining sections in half and cut through.<\/p>\n

When you take these up, if you have not used enough flour, it may be painstaking. \u00a0Use the sharp knife and carefully loosen them from underneath and peel each one away from the board. \u00a0Sprinkle a light dusting of flour over any sticky spots as you stack them in a pile.<\/p>\n

At this point, you can freeze the\u00a0wrappers for later if you’d like.<\/p>\n

 <\/p>\n

Filling<\/span>:<\/h3>\n

8 oz. cream cheese, softened to room temperature (hint: spreadable or whipped is easier)<\/p>\n

1 fillet of mahi-mahi fish or white fish, sauteed well and shredded (or imitation crab–just be sure it’s preservative-free, chemical–free, etc.)<\/p>\n

1\/4 c. fresh or dried chives, chopped fine<\/p>\n

pinch salt (sprinkle this over the shredded fish before filling) (use pink Himalayan for safety–click here<\/a> to purchase: \u00a0http:\/\/amzn.to\/2mgN4Fo<\/a>)<\/p>\n

olive oil for frying (first cold-press extra-virgin is the best, for example click here: \u00a0http:\/\/amzn.to\/2kGDRtU<\/a>)<\/p>\n

 <\/p>\n

Now for the fun part! \u00a0To fill, simply take the first wrapper off of the stack, hold in your left hand, and using a 1\/4 t. measuring spoon, scrape a small portion of cheese from the block, and use your thumb to push it out of the spoon onto the wrapper. \u00a0Press a few shreds of fish (about 1\/8 t.) into the cheese. \u00a0Sprinkle a few chives onto it. \u00a0Push all of the corners together to meet in\u00a0the middle, sealing the filling inside, while being careful not to allow any cheese to escape. \u00a0Pinch the wrapper corners together to seal completely. \u00a0Set aside on a plate.<\/p>\n

Heat 1″ of olive oil in a nonstick pan over medium heat on a stove top. \u00a0When small bubbles begin to rise from the bottom, gently set the crab rangoons in the oil on their sides and cover the pan with a glass cover to keep the oil from spattering out and burning you. \u00a0Allow to gently fry on one side until golden brown (about 3-5min, depending on your stove and pan.) \u00a0Be sure to cook sufficiently. \u00a0Using tongs, carefully turn them over in the oil and repeat on the other side. \u00a0Remove to a paper-towel covered plate to drain and cool slightly before serving. \u00a0Serve warm.<\/p>\n

(You can form the crab rangoons and then keep them raw in the fridge until you plan to fry them at dinner time. \u00a0They will keep for a week in the fridge. \u00a0You could also freeze them, but it might be trickier because the filling might expand, causing them to open.)<\/p>\n

\"gluten<\/p>\n

 <\/p>\n

 <\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"

Did you think that warm, chewy, creamy, flaky crab rangoons could be healthy? \u00a0Did you think they were inherently bad for you? \u00a0Think again, my friend!! \u00a0I was very excited this afternoon when my gluten free wrappers for this healthy crab rangoons recipe \u00a0I created turned out to be deliciously easy: Healthy Crab Rangoons Recipe […]<\/p>\n","protected":false},"author":2,"featured_media":1182,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[32],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/gracelivingstonhillgirl.com\/wp-content\/uploads\/2017\/02\/Gluten-free-wrappers-for-crab-rangoon-blog-post-title-image.png","jetpack-related-posts":[{"id":1088,"url":"https:\/\/gracelivingstonhillgirl.com\/shepherds-pie\/","url_meta":{"origin":1181,"position":0},"title":"Shepherd’s Pie","author":"Jeanna Porter","date":"July 12, 2016","format":false,"excerpt":"\u00a0 Shepherd's Pie--the definition of comfort food!! 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