Wonton Wonders
Posted On 29 September 2020
Wonton Wonders
Great appetizer that can be made in advance and assembled on the spot as needed. Can be made as spicy or as tame as you like, too.
Ingredients
Wonton Cups
- 12 square wonton wrappers, cut into quarters
- Olive oil for brushing wrappers (may be flavored/infused)
Filling
- 6 cups water
- 2 teaspoons kosher salt
- 1 pound boneless, skinless chicken breasts
Assembly
- ¼ cup Major Grey's Chutney
- ¼ cup+ plain yogurt
- 3 tablespoons crunchy peanut butter
- 1 tablespoon fresh lime juice
- 1½ teaspoons(+) green curry paste (more as needed)
- ½ teaspoon cayenne pepper (optional)
- ¼ cup green onions, green part, or chives, chopped
Instructions
Wonton Cups
- Preheat oven to 325°F (160°F).
- Place the wonton wrappers on a work surface and brush lightly with the oil. Season as you deem necessary. (e.g. salt, pepper, paprika, cayenne)
- Mold the wrappers, oiled-side up, into the bottoms of miniature (1 inch) muffin tins. Bakeuntil light brown, 5 to 7 minutes.
- Let cool slightly before removing from muffin tins to coolon a wire rack. Cover tightly until ready to use
Wonton Filling
- 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 reduce heat to simmer. Simmer until cooked through, about 12-15 minutes.
- Transfer the chicken to a paper-towel lined plate and pat dry. Let cool slightly.
- Shred or finely chop and season with the remaining ½ teaspoon kosher salt.
- 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.
- Place one heaping teaspoon of the chicken salad in each wonton cup and garnish with green onions or chives.
Notes
- This can be made in advance and assembled when needed. Refrigerate the filling up to 3 days in advance.