Make Ahead
Chicken Pillows
- Serves 2
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
Ingredients
- 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
Directions
- 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.
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