Chicken Pillows

By • April 3, 2011 • 0 Comments

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Author Notes: These little dumplings are so easy, so tasty, and so softly plump they melt in your mouth. I saw a TV show for making use of wonton wrappers as fresh pasta and have been using them for everything lately. As a matter of fact I am making pasta sauce today with veal parm and fettucine (kak: Sliced wonton wrappers!). They taste so light and airy compared to dry noodles and no need to make a mess making your own. Also they are less filling or caloric as they have no egg.
Any way, I made these a couple weeks ago using leftover baked chicken breasts, but a chicken roasted from the store would be easy too.
They are very light so I made a butter, white wine and shallot sauce with some fresh parsley sprinkles on top. It is like eating a cloud pillow!
kristy49

Serves 2

Filling

  • 1 cup ricotta
  • 1/2 cup sour cream
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons minced fine shallot
  • 1 cup shredded fine cooked white meat chicken
  • 1 teaspoon dried parsley
  • salt & pepper to taste
  • 8-10 large wonton wrappers
  • 1 egg beaten with 1 Tsp. water

Sauce

  • 1 stick butter
  • 1 minced clove garlic
  • 1 teaspoon dried parsley
  • 1/4 cup white dry wine (Chardonay or pint grigio)
  • 2 tablespoons olive oil
  • salt & pepper to taste
  1. Mix ricotta, parmesan, sour cream, shredded chicken, parsley, shallot together, season with salt & pepper to taste. Set into fridge while making the sauce.
  2. Saute igarlic in olive oil, add butter, parsley and white wine, season to taste, set aside.
  3. Bring a large pot of water to boil, season with salt.
  4. Set wontons one at a time on lightly floured cutting board, and fill each with a tablespoon or so of the ricotta mix. Paint all 4 edges with egg mixture. Pull up each of 4 corners and seal edges, then twist top lightly to form a pointed top dumpling. Set onto lightly floured dish while you fill the rest. At this point they can be covered and refrigerated for 24 hours so this is a great make-ahead dish.
  5. Drop 4 dumplings at a time into boiling water and cook for 4 minutes, then remove and add to sauce. Cook second batch of 4 and do the same. Lightly toss with sauce and serve in shallow bowls with some sauce and with fresh grated parmesan on top.
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