|
Page 2 of 4
CHICKEN WONTONS
THESE WONTON CHICKS ARE SO SICK!
INGREDIENTS
1 1/4 cup shredded BBQ chicken (or any leftover chicken, light and/or dark meat)
3/4 cup whole milk ricotta cheese
1/2 lemon, zested
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
32 small, square wonton wrappers
1 large egg, lightly beaten
4 tablespoons butter
1/4 cup grated Parmesan
METHOD
In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.
On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon
of the chicken mixture in the center of each wrapper. Using a pastry
brush, brush the egg wash around the chicken mixture. Bring four
corners of the wonton square together over the filling to form a purse.
Press the edges together tightly to form a seal. Wipe the board with a
towel until dry and continue making batches of 8 with the remaining
wonton skins
Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the wontons.
Melt 4 tablespoons of butter in a medium skillet. Turn off the heat,
add the cooked pyramids and gently toss. Transfer the pyramids to 4
serving plates. Sprinkle with grated Parmesan and sprinkle with salt
and pepper. Serve immediately with garden salad and or garlic bread
|
