Chicken Dumplings (Pot Stickers)

These were fun to put into the boys’ lunches and not particularly difficult to make either. It only took a little bit of patience. I left out some of the ingredients because I knew they’d prefer it plain, but the entire recipe is here for you to customize it as you’d like.


Chicken Dumplings

1/4 cup soy sauce

1/2 tsp ginger

1/2 lb cooked chicken, chopped fine

1/2 cup finely chopped cabbage

1/2 tsp sesame oil

20 wonton wrappers

1. Mix soy sauce, ginger, and 1 T water.

2. Pulse chicken in food processor if you have one, until ground.

3. Mix cabbage, chicken, soy sauce mixture, sesame oil, and up to 2T extra water if needed.

4. Divide mixture among the wrappers.  Brush edges of wonton wrappers with water and press the four corners at the top, creating a seal.

5. Steam 3 to 5 minutes. Serve with extra soy sauce.

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Wonton Quiche Cups

I had this great little mini quiche idea for lunches but decided to cut a corner or two by using wonton wrappers. The result was great except they weren’t “mini” as in mini muffin size (they’re regular muffin size, which, yes, is still mini compared to a regular sized quiche…on we go….) and were better suited for breakfast. So I will still be working on the mini-mini quiches for the boys’ lunches, but here is an unexpected bonus recipe/meal. I love when that happens.

Also, just a quick side note, since I was experimenting I only made 6 quiches. The measurements are simple enough though to double or triple the recipe if you so desire. And don’t forget that you can put whatever meat/veggies you want into your quiches.

quiche cups

Wonton Quiche Cups

12 wonton wrappers

4 eggs, beaten

3 slices turkey bacon

1/3 cup shredded swiss cheese

1/4 cup shredded cheddar

salt & pepper

1. Preheat oven to 375*.  Lightly oil the muffin tins.

2. Layer 2 wrappers together with the corners spread out so it looks like you’re holding an 8-pointed star. Place in the bottoms of each muffin cup and push down to shape them.

3. Cut up the bacon (1/2 slice per cup) and put in bottoms of wontons along with the swiss cheese (divide evenly).

4. Salt & pepper the beaten eggs and divide between the wonton cups. Sprinkle the cheddar cheese over the egg.

5. Bake for 15 minutes, or until eggs are set and very lightly browned.

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Wonton Taco Cups

How fun is this? I thought the kids would especially like this twist on the taco but even Hubby tore into it and wanted seconds. The taco mixture is cheesy and satisfying and the wonton shells are just fun.


Wonton Taco Cups

1 lb. ground beef (or chicken or turkey)

1 pkg taco seasoning (1/4 cup)

1 can black beans, drained and rinsed

1 cup frozen corn

20 wonton wrappers

1/2 cup queso cheese

1/4 cup taco sauce

1 cup shredded Mexican cheese blend

Extras for serving:

shredded lettuce



sour cream

black olives

tortilla chips


1. Preheat oven to 375* and lightly spray muffin tins. Layer two wonton wrappers, spreading out the corners, and gently place into tins. Use a wooden spoon to push the corners down. Careful not to rip the wonton.

2. Ground beef (if using turkey or chicken add a splash of EVOO to the pan).  Drain if necessary and add taco seasoning and water, according to package directions.

3. Add beans and corn; allow to heat through.

4. Divide the queso cheese evenly between the muffin cups by placing about 2 tsp into the bottom of each. Fill the cups up with the meat mixture. Place a tsp of taco sauce on to of the meat mixture and top with 2 T of shredded cheese.

5. Bake for 20 minutes or until golden brown. Allow to cool in pan for a few minutes before serving.

Makes approx. 10 taco cups. Use jumbo muffin tins.