Won­ton wraps are easy party apps

Won­ton wrap­pers make easy party apps

The Boyertown Area Times - - FRONT PAGE - By Emily Ryan For Dig­i­tal First Me­dia

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


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


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


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


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


1 cup veg­etable oil 1 large egg, beaten 4 string cheese, halved 8 won­ton wrap­pers ½ cup mari­nara sauce, home­made or store-bought


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.


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


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


Buf­falo chicken cup­cakes fea­ture blue cheese crum­bles and ranch dress­ing.


Can you tell? These brown but­ter rum can­noli use won­ton wrap­pers.


Sur­prise guests with some­thing dif­fer­ent like these sweet-chili chicken won­ton cups.


Serve baked samosa won­tons with mango chut­ney.


Love mozzerella sticks? Try this won­ton-wrapped ver­sion.

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