Buffalo Chicken...Ravioli?
Okay, so I don't know quite what to call these creations. Ravioli? Wontons? Pot stickers? Dumplings? The point is, it's buffalo chicken in wonton wrappers, which are then boiled. I still had extra chicken and buffalo sauce, as well as the wonton wrappers that never got used for the buffalo chicken cups. I decided I may as well try to put them together, and see how it turned out. I was thinking it would be kind of ravioli-like, as the wrapper package mentioned they could be used for ravioli. However, they are rather different than regular pasta dough, a bit thinner and softer. It is definitely an intriguing new combination, but I'm not entirely sold on the boiled part. I may try it again with making my own pasta. I also still have the rest of them in the freezer, and will try pan frying and deep frying them. Difficulty: Time consuming, but easy. Rating: Still experimenting, but worth the continued trials.
Buffalo Chicken...Things
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons butter
1/4 cup Frank's Wing Sauce
3 oz. cream cheese
1 pkg. wonton wrappers
Boil chicken breasts until cooked through. Allow to cool and then finely shred. Melt butter in a saute pan over medium-high heat. Add chicken and wing sauce, stirring until well combined. [If you have noticed that there is the same amount of sauce for a larger amount of chicken than used on the pizza, that is because I wanted the pizza a bit more sauce, while the filling needs to be a bit more dry]. Allow to cool.
When ready to assemble, be sure to have a small dish of water handy. Place a small amount (about 1/8 teaspoon) of cream cheese in the center of a wrapper, then add about twice as much chicken. Using your finger dipped in water, moisten two adjacent sides of the wrapper, then fold into a triangle. Press the edges firmly to seal. Repeat with remaining ingredients.
If boiling, bring a pot of water to a gentle boil. Add ...things to the water, making sure not to crowd them. Cook for 3-5 minutes, until the wrappers have become rather translucent. Drain from water and serve.
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| Pre-cooked stage... |
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| ...post-cooked stage. |
Buffalo Chicken...Things
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons butter
1/4 cup Frank's Wing Sauce
3 oz. cream cheese
1 pkg. wonton wrappers
Boil chicken breasts until cooked through. Allow to cool and then finely shred. Melt butter in a saute pan over medium-high heat. Add chicken and wing sauce, stirring until well combined. [If you have noticed that there is the same amount of sauce for a larger amount of chicken than used on the pizza, that is because I wanted the pizza a bit more sauce, while the filling needs to be a bit more dry]. Allow to cool.
When ready to assemble, be sure to have a small dish of water handy. Place a small amount (about 1/8 teaspoon) of cream cheese in the center of a wrapper, then add about twice as much chicken. Using your finger dipped in water, moisten two adjacent sides of the wrapper, then fold into a triangle. Press the edges firmly to seal. Repeat with remaining ingredients.
If boiling, bring a pot of water to a gentle boil. Add ...things to the water, making sure not to crowd them. Cook for 3-5 minutes, until the wrappers have become rather translucent. Drain from water and serve.
That does sound interesting. I've tried quite a few different filling for wonton wrappers, and I usually find I prefer them baked. Just a spray of olive oil to crisp it a little. I think those would be good crunchy and dipped in blue cheese dressing. :)
ReplyDeleteOoh, I'll add baking to the list of how to try cooking them :)
ReplyDelete