AuthorCandace Boyd WylieYields6 ServingsCategoryNorth American
Are you getting geared up for the Big game? I am! Super Bowl Sunday is the biggest game in American Football and I’m ready to watch, yell and EAT!
Typically we serve wings, chips and dip, veggies, or chili on game days, but this time I wanted something different. Enter the Chicken & Crimini Mushroom Wonton with Smoked Paprika Sour cream dip.
Full-flavored. Handy. Baked. Yep, Baked Wontons. All the fun without the fry. Leftover grilled chicken thighs, shallots and parsley round out this recipe. The sweetness of the shallot pairs well with cremini mushrooms. Grab the recipe below.
Ingredients
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a skillet, melt 1 tablespoon of butter on medium heat in a shallow skillet.
Saute chopped mushrooms and onions for 5-7 minutes, seasoning them with the salt, black pepper, and garlic powder.
Add parsley, and stir to combine, and cook the mixture an additional 2 minutes.
Stir in cooked, diced chicken until well combined and then remove the meat and veggie mixture from the heat and allow it cool slightly.
Now for the wontons.
Lay each wonton wrapper on a prepared sheet pan, making sure the edges of each wrapper aren't touching each other.
Working one wrapper at a time, dip your finger in water and brush the 4 edges of the wonton wrapper to moisten them slightly.
Then, put about a tablespoon of filling in the middle of each wrapper.
Fold each side of the wonton wrapper in, making a small purse shape where the edges touch each other. Do your best to seal the edges.
Place the folded wontons on a sheet pan and bake them for 7-12 minutes, until they're crispy.
Combine the sour cream and smoked paprika, stirring well.
Serve chilled or slightly room temperature alongside the wonton wrappers.
Ingredients
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a skillet, melt 1 tablespoon of butter on medium heat in a shallow skillet.
Saute chopped mushrooms and onions for 5-7 minutes, seasoning them with the salt, black pepper, and garlic powder.
Add parsley, and stir to combine, and cook the mixture an additional 2 minutes.
Stir in cooked, diced chicken until well combined and then remove the meat and veggie mixture from the heat and allow it cool slightly.
Now for the wontons.
Lay each wonton wrapper on a prepared sheet pan, making sure the edges of each wrapper aren't touching each other.
Working one wrapper at a time, dip your finger in water and brush the 4 edges of the wonton wrapper to moisten them slightly.
Then, put about a tablespoon of filling in the middle of each wrapper.
Fold each side of the wonton wrapper in, making a small purse shape where the edges touch each other. Do your best to seal the edges.
Place the folded wontons on a sheet pan and bake them for 7-12 minutes, until they're crispy.
Combine the sour cream and smoked paprika, stirring well.
Serve chilled or slightly room temperature alongside the wonton wrappers.
