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
Mix ricotta, parmesan, sour cream, shredded chicken, parsley, shallot together, season with salt & pepper to taste. Set into fridge while making the sauce.
Saute igarlic in olive oil, add butter, parsley and white wine, season to taste, set aside.
Bring a large pot of water to boil, season with salt.
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.
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.