Won-Ton Wonders

Posted On 19 June 2019

I found this years ago in some cookbook I intended to give as a gift and kept for myself instead. Sorry, Kari. Anyway, book long since lost, so I can’t even give credit. Adapted some over the years. Excellent little appetizers that can be made in advance and assembled when needed.

Ingredients

  • 12 won-ton wrappers cut into quarters
  • Vegetable Oil for brushing the wrappers
  • Salt and pepper
  • 6 cups water
  • 2 tsp. kosher salt
  • 1 pound (about 3 medium) boneless, skinless chicken breasts
  • ¼ cup Major Grey’s chutney
  • ¼ cup plus 2 tablespoons plain yogurt
  • 3 tbsp. crunchy peanut butter (I recommend Adam’s Natural)
  • 1 tbsp. fresh lime juice
  • 1½ tsp. green curry paste 1
  • ¼ cup chopped green onions for garnishing, green part only

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Place the won-ton wrappers on a work surface and brush lightly with the oil.
  3. Mold the wrappers, oiled-side up, into the bottoms of miniature (1 inch) muffin tins. Season with salt and pepper.2
  4. Bake until light brown, 5 to 7 minutes.
  5. Let cool slightly before removing from muffin tins to cool on a wire rack. Cover tightly until ready to use.
  6. Heat the water and 1½ teaspoons kosher salt in a medium saucepan over medium heat. Just before the water begins to boil, add the chicken and simmer until cooked through, about 12 minutes.
  7. Transfer the chicken to a paper-towel lined plate and pat dry. Let cool slightly. Finely chop and season with the remaining ½ teaspoon kosher salt.
  8. Mix the chutney, yogurt, peanut butter, lime juice, and curry paste together in a medium bowl. Add the chicken and mix well. Refrigerate until slightly chilled.3
  9. Place one heaping teaspoon of the chicken salad in each won-ton cup and garnish with green onions

Notes

  1. International aisle at your grocery store or you may need to find an international market
  2. Be creative. You can season the cups with red pepper, garlic, paprika, or other herbs. I often mix these into the oil about a half hour before using.
  3. I often stop at this point in advance and later, as needed, do the final step of assembly. One reason I like this recipe so much: can be done in advance so that on the day you’re entertaining you don’t have appetizers to worry about.
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