buffalo chicken wonton

i have seen a few different buffalo chicken recipes on pinterest recently – i mean everything from dip to pizza to eggrolls.  one recipe that stood out were these buffalo chicken wontons.

to tell you the truth i didn’t always like buffalo sauce flavored dishes.  i would pick bbq wings over buffalo wings any day.  but recently i started to get into it and now it’s one of my favorite flavors.

i love how the spicy, vinegary sauce mixes perfectly with the traditional condiment, blue cheese dressing – and these wonton combine all these flavors into a delicious, crunchy bite.

so let’s make some buffalo chicken wontons!

to start, cook up some chicken and shred it up.  here’s a great tip, put hot/warm chicken in the bowl of a kitchenaid fitted with the paddle attachment.  turn it on to medium for a minute or so and it magically shreds the chicken.  sooo much easier than having to cook the chicken then waiting for the chicken to cool and then shredding the chicken with a fork or your fingers.  this method is quick and easy. (make sure to only do this with warm/hot chicken since cold chicken is a bit too hard and it may damage your kitchenaid.)

  

next add the cream cheese and buffalo wing sauce.

the recipe only called 1/4 cup of wing sauce, but i would suggest adding more (depending on the amount of chicken you use).  so add the 1/4 cup and then taste the mixture to see if it has enough flavor and spice.  if it needs more of a kick, add more sauce until it tastes just right.

then add the blue cheese and green onions, being careful to only mix enough for the green onion and blue cheese to be just combined with the chicken mixture.

now that the buffalo chicken filling is ready, it’s time to move on to the wrappers.  i used gyoza wrappers that i picked up at a local asian market.  but you could definitely use regular square wonton wrappers that are more readily available at regular grocery stores.

since i used gyoza wrappers i fold them like gyoza (i also find that folding them in the gyoza style allows the wonton to hold more filling which is a definite plus in my book).  for instructions on how to fold the wonton like gyoza, visit my post on making gyoza.  for an easier method of folding the wonton visit the original recipe here.

  

repeat the folding process over and over again until all of the wonton are filled and assembled.

at this point i actually froze the buffalo chicken wonton so that i could have quick dinners later.  but i did make a few for lunch this past weekend, so i could test them out.  so when you’re ready to eat them, place the wonton on a baking sheet and lightly spray the wonton with cooking spray.  bake the wonton at 400 degrees F for 15-20 minutes.

they are now ready to enjoy!  serve with blue cheese dressing and celery on the side.

Buffalo Chicken Wonton

adapted slightly from IMPROV kitchen

Ingredients

  • 1 – 8oz package cream cheese at room temperature
  • 3 large chicken breasts cooked and finely shredded
  • 1/4 c. blue cheese crumbles
  • 1/4 – 1/2 c. franks wing sauce
  • 2 green onions finely chopped
  • 1 package wonton or gyoza wrappers (about 50 – 60 sheets)

Directions

  1. Preheat oven to 400º F.
  2. In the bowl of a stand mixer, add chicken, cream cheese, and 1/4 cup of the buffalo wing sauce.  Mix until well combined.  Taste to see if it has enough sauce for your taste.   Add more sauce if needed.  Fold in blue cheese and chopped green onions.
  3. Next, get a small bowl of water and set up your assembly station (wrappers, mixture, water bowl, baking sheet). Take a damp paper towel and place it over the wonton wrappers – you don’t want them drying out while you’re making them all.
  4. Now to assemble.
    • Gyoza method: Lay a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the meat mixture in the center of the wrapper.  With a fingertip moistened with water, trace a line along half of the edge of the round wrapper.  Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot.  Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back.  Set aside the stuffed wonton with the pleated-wrapper edge up. Repeat for the next 59 wrappers.
    • Wonton method: Place ½ TBSP of the chicken mixture in the center of the wonton. Gently rub a little water around 2 of the edges and fold to make a triangle. Press the edges tightly to seal them. If the mixture comes out of the seam, you know you have a little too much filling in there, use a little less of the mixture. Next fold one corner into the center and the other corner on top of that. You may need to secure those corners with a small drop of water too. Place on a parchment lined baking sheet. Repeat for the next 59 wrappers.
  5. Place in the refrigerator for 15 minutes to cool.
  6. Bake for 15 – 20 minutes until the outside is golden brown.
  7. Serve with celery and carrot sticks and a side of blue cheese (or ranch) dressing.

Printer Friendly Recipe: Buffalo Chicken Wonton

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  1. buffalo chicken taquitos | miki's kitchen

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