An American spin on the classic Chinese wonton.

Crystal
prep:
30 mins
cook:
5 mins
total:
40 mins
additional:
5 mins
Servings:
5
Max Servings:
5
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Ingredients

Directions

  • Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

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  • Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.

  • Fry in preheated oil until golden brown, 2 to 3 minutes.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

295.3 calories; 12.32 g protein; 18.89 g carbohydrates; 18.65 g fat; 37.54 mg cholesterol; 346.22 mg sodium.Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

Lindsay
01/03/2015
Sooo good! The star of our dinner! A few things to note. I doubled filling but it made nowhere near 40 honestly they didn't stick around long enough to count! I used water on my finger to moisten edge and pinch shut. This is essential to seal them. That being said I only had a tiny filling to leak out. I felt they needed a dipping sauce made one out if about 3/4 cup sour cream heaping T of ranch dip (not dressing) and a few good shakes of red hot sauce. Perfectly accompanied these gems. Not one leftover! Be aware they become less crispy the longer they sit and cool. Awesome recipe! Family raved! Thanks!
(10)

Most helpful critical review

Cassandra Kimbler
07/14/2017
Was pretty good. Used Franks buffalo wing sauce in it and made some with teriyaki sauce too for those who aren't buffalo spicy fans.
9 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 1
Lindsay
01/03/2015
Sooo good! The star of our dinner! A few things to note. I doubled filling but it made nowhere near 40 honestly they didn't stick around long enough to count! I used water on my finger to moisten edge and pinch shut. This is essential to seal them. That being said I only had a tiny filling to leak out. I felt they needed a dipping sauce made one out if about 3/4 cup sour cream heaping T of ranch dip (not dressing) and a few good shakes of red hot sauce. Perfectly accompanied these gems. Not one leftover! Be aware they become less crispy the longer they sit and cool. Awesome recipe! Family raved! Thanks!
(10)
kakes
12/10/2014
This is super easy and very good. I made it with egg rolls instead of wonton. I didn't put it in the freezer and it came out fine. I also doubled the recipe and it makes 6-8 egg rolls.
(3)
lmk9307
08/04/2018
So yummy!!!! My husband doesn't like ranch or blue cheese so I substituted it with chicken stock to moisten mixture. Came out dry 1st time but added more stock my 2nd time. Came out perfect & I used ranch as dipping sauce. Delicious!!!
WNC Chip
05/07/2017
Excellent! I used Mozzarella instead of cheddar and a tablespoon plus a few drops of Franks hot sauce. Really a hit for dinner. Made the wonton wrappers from scratch as I could not find them locally. Served up with ranch dressing and bacon and cheese potato rounds.
Cassandra Kimbler
07/14/2017
Was pretty good. Used Franks buffalo wing sauce in it and made some with teriyaki sauce too for those who aren't buffalo spicy fans.
Fawn N David Moore
07/25/2018
The original recipe is amazing but the second time we modified it a bit...I put at least a quarter cup of hot sauce in (We like spicy) split the ranch in half and did the other half blue cheese dressing plus I added a dallop of cream cheese in the center of each wanton. DELICIOUS!!
bjs
11/27/2015
great twist on busking buffalo chicken! I'm going to try it with leftover turkey