Stuffed Wontons

Stuffed Wontons

I've had the idea to make these for a while and I finally made them a couple of weeks ago and stuck them in the freezer. When I took a bad of 6 out to prepare, I learned I should freeze them separately on a flat surface THEN pack together in freezer bags. Otherwise they stick together, then you have to try and thaw them a little without pulling them all apart.


Beside the sticking-to-each-other situation, these are super easy to heat up for a quick meal and very tasty. I will tweak it next time (and freeze separately) for something a little different...like next time I will use feta because I think the tomatoes and onions overshadowed the delicate goat cheese.


I didn't measure anything for this, I just threw in what I wanted, so I'm guesstimating on these amounts. I packed them 6 to a bag and froze them.


To make won tons:

• 1 1/2 cooked chicken breast diced in small pieces
• 4 oz. herbed goat cheese
• 4-5 pieces of sun-dried tomatoes (rehydrated and diced)
• handful of spinach chopped
• 1 package of won ton wraps (I used Nasoya)

To cook won tons:

• 12 frozen won tons
• 2 Tbs butter
• 2 Tbs onion diced fine
• 1 clove garlic minced (can omit-I've tried with and without)
• 3 'ice cubes' of chicken broth thawed (I use ice trays to freeze my broth for when I need small portions)

Combine chicken, cheese, tomatoes and spinach in a bowl.
Layout wraps in a couple of rows and put about 1/2 Tbs (?) of the chicken mix in the middle of each wrap. Seal/pinch together edges with water.


In a pan, melt butter and add diced onions (and garlic if you are using). Cook for a few minutes on medium till starting to clarify. Add won tons and cook till brown on one side then flip. Cook till brown then add chicken broth. Cook on medium for a few minutes for the broth will thicken up.


Plate, serve, and enjoy!