Buffalo Chicken Rangoons

• servings: Makes 64 to 70 rangoons

Ingredients

BUFFALO CHICKEN

FILLING

1½ cups shredded cooked chicken breast

I medium garlic clove, minced

4 ounces cream cheese, at room temperature

2 to 3 tablespoons sour cream, at room temperature

2½ tablespoons minced scallion

2 tablespoons minced fresh parsley

¼ cup Buffalo Sauce (recipe follows)

Kosher salt

RANGOONS

Wonton Wrappers (page 201), cut into 3-inch squares

I cup finely shredded mozzarella or white cheddar cheese

Neutral oil, for deep- frying

Ranch dressing, for serving

Buffalo Sauce (recipe follows), for serving

Directions

Make the Buffalo chicken filling: In a large bowl, combine the chicken, garlic, cream cheese, 2 tablespoons of the sour cream, the scallion, parsley, and Buffalo sauce. Mix well with a wooden spoon and add an additional tablespoon of sour cream for a thinner consistency if preferred. Taste and add more salt or Buffalo sauce, if desired. Set aside.

Shape the rangoons: On a clean kitchen counter, set a wonton wrapper with a corner facing you. Add ½ tablespoon of the cheese and ½ tablespoon of the Buffalo chicken filling to the center. Fill a small bowl with water and dip your finger into it. Use it to lightly wet all edges of the wrapper. Connect the bottom and top corners of the wrapper so it is a triangle shape, but do not pinch the corners together. Then lift the wrapper so the top of the triangle points upward and the middle of the wrapper is sitting on the counter. Bring the left and right corners together into the middle so all four corners meet evenly. Lightly wet your finger again and seal the corners and edges tightly. Place the completed rangoons on a large plate and cover loosely with plastic wrap or a clean kitchen towel to avoid drying out while you shape the remaining pieces. The rangoons can touch but do not squish them. Line a large plate with paper towels and set near the stove. Pour 2½ inches neutral oil into a medium pot and heat over medium heat to 350°F. Working in batches of 6 to 8 pieces, carefully place the rangoons in the hot oil and fry, turning periodically

and watching constantly, until nicely golden brown, 2 to 4 minutes. Using a strainer spoon, remove them from the oil and place on the paper towels. Repeat the process with the remaining rangoons. Serve immediately with Buffalo sauce and ranch on the side.

Buffalo Chicken Rolls Make the wonton wrappers as directed and cut into 6-inch squares. Make the chicken filling as directed. Set a wonton wrapper with a corner facing you. Add 2 tablespoons shredded cheese in a line just below the middle of the wrapper. Add 1½ tablespoons of the chicken filling over the cheese. Fill a small bowl with water and set aside. Fold the right and left corners over the top of the filling to meet in the middle. Fold the bottom corner into the middle, so the roll resembles an envelope with the top open. Then, roll up from the bottom edge. Once the roll nears the top corner, lightly wet the tip of your finger with the water and wet the corner of the dough. Continue rolling upward to seal the roll. Place the completed rolls on a large plate and cover

loosely with plastic wrap or a clean kitchen towel to avoid drying out while you shape the remaining pieces. The rolls can touch but do not squish them.

Follow the directions for deep-frying rangoons, working in batches of 3 to 5, turning periodically until golden brown, 3 to 5 minutes. Drain on paper towels and serve as directed.

Notes

Nores * To easily shred the cooked chicken, place it in a large bowl and use the whisk attachment of an electric mixer to shred the chicken until it is in small pieces.

* You can bake the rangoons in the oven. Preheat the oven to 350°F. Arrange them on a lined baking sheet with ½ inch between them and drizzle the tops with olive oil. Bake 12 to 14 minutes.