Have some leftover roasted chicken? Here is a scrumptious appetizer you'll absolutely love. It's equally beautiful too and elegant enough to serve at a ladies luncheon or dinner party and fast enough to make for a quick snack or small meal.
Chicken Wonton Dumplings
Appx 1 cup leftover roast chicken, shredded
1 cup ricotta cheese
couple sprigs fresh thyme, chopped (or about 2 tsp dried)
About 2 tsp fresh grated lemon zest
salt to taste
fresh cracked pepper to taste
Stir above ingredients to blend and set aside
1 egg, beaten in small bowl and set aside
Fresh grated parmesan cheese
2 tblsp butter
Take a few Wonton wrappers and lay flat. Roll chicken mixture into small balls and place in center of wonton wrapper.
Brush each edge of wonton wrapper with egg wash. The egg wash acts as a glue.
Pull opposite corners up, two at a time, and pinch together. Squeeze other sides together. Try to wrap them with no air inside if possible.
Drop 8 -10 in a pan of boiling water (I use a skillet with about 1.5-2" of water) and cook for about 3 minutes.
Remove from boiling water with a slotted spoon to allow water to drain off.
Place in another skillet with a tablespoon or two of melted butter and either toss them around to coat in the butter or, if desired, you can brown them up a bit to add a little crunch. We like them both ways.
Pour onto serving plate and add some fresh grated Parmesan cheese and a sprig of thyme.
***When working with Wonton wrappers, use only a few at a time and keep the others covered with a moist towel to prevent drying them out.
These can be prepared ahead and kept in a plastic container, well sealed or covered in the fridge with a damp cloth to prevent them from becoming dry or hard. You can boil them when ready. I usually boil them about a minute longer when coming from the fridge to insure that they are thoroughly heated.
Shredded, leftover chicken
Topped with about an equal amount of Ricotta cheese
a couple sprigs of fresh, chopped thyme
a little freshly grated lemon zest, and some salt and pepper
Roll chicken mixture into small balls and place on Wonton wrapper
Brush each side of the wonton with the egg wash
Lift corners to center and pinch together, sides too, to seal
Drop up to 8-10 (not too many as you don't want them sticking together) into boiling water and cook for about 3 minutes. Remove with strainer and cook in butter and top with freshly grated parmesan cheese. Moist, tender and very tasty.
Below, the two photos on the brown transferware plates, are the Wonton Dumplings boiled and tossed in butter, not browned in butter.
Here, shown on the black transferware plate, I've allowed the dumplings to brown in the butter a bit. Aesthetically speaking, I think they look better both browned, and served on the black plate. ;-)
My Michael is an Alfredo sauce connoisseur and decided to top his dumplings off with some of my homemade Alfredo sauce. It looked good and tasted equally delicious. In fact, all the kids preferred these with a dab of the Alfredo sauce. Next time I make these and use the Alfredo sauce I'll add a dash of nutmeg on top. It'll look nice and be complimentary to the other flavors in the dish.
Aren't the Mother of Pearl appetizer forks gorgeous? They are available from a shop called simply4classic as well as the matching spreaders and demi spoons shown below. The black transferware plate is Spode May and is also available in my Etsy shop, as is the Spode demitasse cup & saucer
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