I have to admit, I used to be a little intimidated by won ton wrappers. I always assumed they were delicate and the recipes which called for them were complicated.
In actuality, the hardest part about using won ton wrappers is finding them in the grocery store. (Check the produce section near the mushrooms). Plus, once I used won ton wrappers to make these mini lasagna cups, I realized how easy and versatile they were!
So, using my boneless buffalo chicken salad recipe (found here), I quickly whipped up some baked buffalo chicken rangoons.
won ton wrappers
one egg white
1 Tbsp or so of Red's Hot Sauce
2 Tbsp or so of blue cheese crumbles
1 cup or so of plain Greek yogurt
There's room for creativity. As you can see here:
I used the traditional fold over method, the ravioli method, and my personal favorite the dumpling method.
The Fold Over
Place a teaspoon or so of the chicken mixture into the center of one won ton. Line the perimeter of the won ton with a little egg white and fold over. Press firmly or with the edge of a fork to fasten the sides. Place on a baking sheet.
Place a teaspoon in the center of one won ton wrapper. Line the perimeter with the egg white. Place a second won ton wrapper directly on top of the first. Secure with your finger or fork. Place on a baking sheet.
Place a teaspoon of the chicken mixture onto the center of one won ton wrapper and fold up the four corners. Place in a mini muffin tin sprayed with cooking spray.
Drizzle with a little oil and bake at 350 until browned, about 15-20 minutes.