Photo: Roasted Chicken Purses Recipe
Ingredients
- 1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
- 3/4 cup whole milk ricotta cheese
- 1/2 lemon, zested
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt, plus more for sprinkling
- 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
- 32 small, square wonton wrappers
- 1 large egg, lightly beaten
- 4 tablespoons butter
- 1/4 cup grated Parmesan
Directions
In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.
On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins
Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.
Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.
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By nat_deming
on April 04, 2012
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I have made these several times and they are delicious. It is time consuming to put together, but they are very tasty.
By Angie2525
Largo, FL
on December 08, 2011
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Very easy and was a big hit at our holiday party!! LOVE IT!
By Mrs.Bales
Georgia
on November 02, 2011
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These were good with a few changes. This is what I did: I painted the whole wonton wrapper before I even put the mixture onto it. It seemed to save some time. Then, I folded them as directed. In a saucepan, I melted 3/4 stick of butter with some dried thyme, salt and pepper, and 2 cloves of garlic. I threw the raw purses into the pan and sauteed them, making sure they were basted as much as possible. I cooked them for about five minutes... DIVINE!
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