Wonton Wonders

I don’t have a lot to say today. I have a pile of laundry about as tall as I am, plus hundreds of blog posts that I’d like to visit today, a baby’s room that needs painted, and a bathroom that is past needing to be cleaned. I keep thinking life will settle down!

I needed a good appetizer a few weeks ago, so I went to my bookmarked recipes and found this one, and I’m so glad that I chose it! These little bites were delicious. I found the recipe on a blog called Miscellany, and hers are much prettier than mine, but even so – I could have eaten these all myself. My wonton wrappers were 3″ square, and they still worked out perfectly. And they are super easy, and can be prepared in advance, which is a huge plus!!
Wonton Wonders
as found on Micellany

makes about 48

12 wonton wrappers, cut into quarters
vegetable oil to brush on wontons, about 2 tablespoons
6 cups water
2 teaspoons kosher salt, divided
1 lb boneless, skinless chicken breasts, washed and patted dry
1/4 cup mango chutney
1/4 cup plus 2 tablespoons plain yogurt
3 tablespoons crunchy peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons green curry paste
1/4 cup chopped green onions, for garnish

Preheat the oven to 325 degrees.

Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled side up, into the bottoms of miniature (1 inch) muffin tins. Bake until light brown, about five minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.

In a medium saucepan, heat the water and 1 1/2 teaspoons kosher salt over medium heat. Just before the water comes to a boil, add the chicken and simmer until cooked through, about 12 minutes. Transfer the chicken to a paper towel-lined plate and pat dry. Cool the chicken slightly, then finely chop and season with the remaining 1/2 teaspoon kosher salt.

In a medium bowl mix together the chutney, yogurt, peanut butter, lime juice and curry paste. Add the chicken and mix well. Refrigerate until slightly chilled.

To assemble, place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with green onions. Serve at room temperature.

Cook’s note: the wonton cups can be baked up to three days in advance and stored in an airtight container. The chicken mixture can be made up to a day in advance. Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to an hour in advance.

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