Wonton wraps are easy party apps
Wonton wrappers make easy party apps
When Christy Denney thinks of wonton wrappers, one word comes to mind: possibilities.
“I use them for anything and everything. Making ravioli, mini tacos, dessert bites — you name it,” explained the blogger, aka The Girl Who Ate Everything. “I love that the wonton wrappers get crispy when baked just like a chip!”
Entertaining soon? Try her “creamy, crunchy and spicy” buffalo chicken cupcakes.
“Think of buffalo chicken dip with the chips all in one,” Denney described. “It’s a flavor and texture party in your mouth.”
Choose regular or mini muffin pans for these simple starters.
“I guarantee they are crowd pleasers!” she added. “Making them individually portioned makes them perfect for a pass-around plate at parties.”
So are sweet-chili chicken wonton cups, wonton mozzarella sticks and baked samosa wontons.
“When I serve the same old, same old dips and chips, my guests are probably wondering if they’re in for a ho-hum dinner,” wrote Lydia Walshin on her blog The Perfect Pantry. “The solution to the pre-dinner blahs is a repertoire of easy, yet impressive, appetizers like these samosa wontons.”
They feature potato, pea and broccoli filling with a mango chutney dip.
“You can make the filling ahead and refrigerate it. Or, make and bake the wontons ahead and freeze them to reheat at party time,” she noted. “Either way, these apps, easy on the cook, will surely be a hit for your holiday entertaining.”
Never worked with wonton wrappers? Denney offered a few final words of advice.
“You do want to make sure as you are assembling them to keep them moist, so they don’t dry out,” she suggested. “I usually cover them with a damp paper towel while assembling.”
Buffalo Chicken Cupcakes
Yield: 12 regular cupcakes or 48 mini cupcakes
INGREDIENTS
1 (8 ounce) package cream cheese, softened ½ cup ranch dressing ½ cup buffalo wing sauce (Frank’s is the brand I like)
1 cup shredded cheddar cheese, divided
1½ cups cooked and shredded chicken
24 wonton wrappers (see note)
¼ cup blue cheese crumbles
INSTRUCTIONS
Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray. In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and ¾ cup cheddar cheese (save remaining ¼ cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned, cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.
Note: Wonton wrappers can be found in the refrigerated section of your produce section usually on a wall by the mushrooms, broccoli and dressings. Just ask someone if they aren’t there. RECIPE COURTESY OF THE GIRL WHO ATE EVERYTHING
Sweet-Chili Chicken Wonton Cups
Yield: 12
INGREDIENTS
1 box Crazy Cuizine Sweet-Chili Chicken
12 small square wonton wrappers ¼ cup cream cheese Splash of milk Sweet-Chili Chicken Sauce (included with product)
To taste: green onion garnish
To taste: red chili garnish
INSTRUCTIONS
Preheat oven to 350 degrees. Spray 12-cup muffin pan with nonstick spray. Cook Sweet-Chili Chicken in oven per instructions on the box. While chicken is baking, place each wonton wrapper in a cup of the muffin pan and press it into the bottom and sides. Lightly spray with nonstick spray. When there’s about 8 minutes left on the SweetChili Chicken, add the wonton cups to the oven and bake with the chicken until lightly browned.
Remove both from oven, and set aside wonton cups to cool. In large bowl, mix Sweet-Chili Chicken, cream cheese, splash of milk and Sweet-Chili Chicken Sauce packet together. Once cool, transfer wonton shells to larger plate. Evenly distribute chicken mixture into shells. Garnish with green onion and red chili. Enjoy! RECIPE COURTESY OF CRAZY CUIZINE
Wonton Mozzarella Sticks
Yield: 8 servings
INGREDIENTS
1 cup vegetable oil 1 large egg, beaten 4 string cheese, halved 8 wonton wrappers ½ cup marinara sauce, homemade or store-bought
INSTRUCTIONS
Heat vegetable oil in a medium skillet to 325 degrees. In a small bowl, whisk together egg and 1 tablespoon water. Working one at a time, brush wonton wrapper with egg wash; place string cheese in the center of each wrapper. Bring the bottom edge of the wrap tightly over the cheese, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the wrapper. Repeat with remaining wrappers and string cheese.
Add string cheese to the skillet and cook until golden brown and crispy, about 1 to 2 minutes. Transfer to a paper towel-lined plate. Serve immediately with marinara sauce, if desired. RECIPE COURTESY OF DAMN DELICIOUS, ADAPATED FROM HEATHER LIKES FOOD
Baked Samosa Wontons
Yield: 30 to 36 samosas, which can be made ahead, frozen, and reheated in a 350°F oven.
INGREDIENTS
½ pound potatoes, any type, cut into ¼-inch cubes 2 tablespoons olive oil 1 small onion, diced 1 tablespoon Madras curry paste, or more to taste
¼ pound broccoli florets or peeled stems, finely diced 1 tablespoon agave nectar ½ cup frozen peas Kosher salt and fresh black pepper, to taste
1/3 cup unsalted, roasted cashew nuts, chopped
½ cup roughly chopped cilantro (optional)
1 package wonton skins (you’ll have some left over)
Mango chutney, for serving
INSTRUCTIONS
Preheat oven to 425 degrees. Line two rimmed baking sheets with Silpats (silicone mats) or parchment paper and set aside. In a small saucepan, bring one quart of water to boil. Add potatoes and cook 6 to 8 minutes or until very tender when pierced with a knife; remove from heat, drain and place in a large mixing bowl. Using a wooden spoon, mash the potatoes to a fairly smooth consistency.
In a nonstick medium frying pan, heat olive oil and sauté onions and curry paste for 3 to 4 minutes, stirring, until the mixture is fragrant and the onion golden. Add broccoli and agave nectar. Cook, stirring, for 5 to 6 minutes, until the broccoli is tender. Stir in the peas, reduce heat to low, cover and cook for 5 minutes. Add this mixture to the mashed potatoes, along with the cashews and cilantro. Let cool for 10 minutes. Taste and add salt and pepper as needed. (Filling can be made ahead to this point, and refrigerated.)
Remove the wonton skins from the wrapper and set a small bowl of water on the countertop. Working with one at a time, paint the edges of the wonton skin with water. Place a teaspoon of filling in the center of each wonton. Fold in half to form a triangle and press firmly all around to seal. Place the wontons on the baking sheets (they can be quite close together). Bake for 12 minutes or until lightly browned. Serve with mango chutney as a dip. RECIPE COURTESY OF THE PERFECT PANTRY