Why You’ll Love This these Crispy Wonton Stars
These crispy little wonton cups are basically the perfect party appetizer that makes you look like you spent hours in the kitchen when really, you just pressed some wrappers into a muffin tin.
The creamy chicken filling gets all warm and melty inside those golden, crunchy shells, creating this amazing contrast that’ll have people asking for the recipe before they’ve even finished chewing.
Plus, they’re bite-sized, which means you can pop three in your mouth and still claim you’re being reasonable about portion control.
Ingredients List
You’ll need just a handful of simple ingredients to whip up these little golden beauties, most of which you probably already have hiding in your fridge.
- 1 (8 ounce) package cream cheese (softened)
- 3 tablespoons milk
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 cups cooked chicken breasts, cubed
- 2 tablespoons green onions, chopped
- 24 wonton wrappers (3″ square)
- margarine
- paprika
Let’s be real about what we’re working with here:
- This recipe isn’t exactly health food with all that cream cheese, but you’re getting protein from the chicken
- You could swap Greek yogurt for half the cream cheese if you want to feel slightly better about yourself
- The wonton wrappers are pretty low in calories compared to other pastry options
- At least there’s some green onions in there for a tiny vegetable victory
Step by Step Directions
These crispy little appetizers come together in about 15 minutes with just two simple steps: make the filling and bake the cups.
- Prepare the filling: In a mixing bowl, beat the cream cheese, milk, garlic salt, and pepper until smooth, then stir in the cubed chicken and chopped green onions.
- Prep the wonton cups: Lightly grease a 24-count mini-muffin pan with margarine and press one wonton wrapper into each cup.
- First bake: Bake the empty wonton cups at 350°F for 4-5 minutes until golden brown.
- Fill and finish: Remove from oven, fill each cup with one tablespoon of chicken mixture, return to oven for 5 more minutes.
- Serve: Sprinkle with paprika and serve immediately while crispy.
For best results when mixing your cream cheese filling, use professional stainless steel mixing bowls that provide excellent temperature control and durability.
Substitutions and Variations
- Make them fancy: Swap regular wonton wrappers for the round gyoza ones if you can find them, or use phyllo cups from the freezer section when you’re feeling particularly lazy.
- Herb variations: Fresh dill instead of green onions gives them a totally different atmosphere, or try chopped chives for something more delicate.
Additional Things to Serve With This Dish
These little wonton stars are basically the perfect party appetizer, but what do you serve alongside them to make a real spread?
- Light salads work beautifully – think cucumber salad with rice vinegar dressing or a simple mixed greens situation that won’t compete with all that creamy goodness.
- Asian-inspired sides keep the theme going nicely, like edamame with sea salt, cold sesame noodles, or those addictive little pickled vegetables you find at the grocery store.
- Fresh fruit platters provide a revitalizing contrast – grapes, berries, or sliced pears help cut through the richness without being too heavy.
- Simple crackers and cheese might seem random, but trust me on this one – having some neutral, crunchy options gives people a break between the more intense flavors.
- Light soups make this feel like a proper meal, especially something brothy like wonton soup (obviously) or a clear vegetable broth that won’t make anyone feel stuffed.
- Wine or light cocktails pair wonderfully, though honestly, sparkling water with lime works just as well when you want something that cleanses the palate.
Cooking Tips & Tricks (Chef’s Notes)
Making these little beauties is pretty straightforward, but a few insider tricks will take them from good to absolutely irresistible.
- Press those wonton wrappers firmly into the muffin cups – you want them snug against the sides so they hold their star shape instead of shrinking back like they’re having second thoughts.
- Don’t overfill the cream cheese mixture because it will bubble over during the second bake, and while that might look rustic, it’s really just messy and makes cleanup a nightmare.
- Let the cream cheese come to room temperature completely – cold cream cheese is stubborn and will leave you with lumpy filling no matter how much you beat it, which nobody wants.
- Brush the wonton edges with a tiny bit of water before pressing if they seem resistant to staying put, though most behave themselves just fine with a little gentle coercion.
- Watch them like a hawk during that first baking phase because wontons go from golden to burnt faster than you can say “smoke alarm,” and there’s no coming back from that.
- Make the filling a day ahead if you’re hosting a party – it actually tastes better after the flavors have had time to mingle, plus one less thing to worry about when guests arrive.
- Use a small cookie scoop for filling instead of trying to eyeball tablespoon measurements, because consistency matters when you want them all to look professional instead of like a toddler helped.
Nutritional Facts
Each Chicken Wonton Star contains approximately 85 calories, making them a relatively light appetizer option that won’t derail your dinner plans.
- Calories per serving: 85 (based on 24 pieces)
- Total fat: 4.5g per piece, primarily from the cream cheese
- Protein: 6g per star thanks to the chicken breast
- Carbohydrates: 5g mainly from the wonton wrapper
- Sodium: 180mg per piece due to garlic salt and natural chicken content
- Cholesterol: 25mg from the cream cheese and chicken
- Fiber: Less than 1g per serving
- Sugar: 1g naturally occurring
- Calcium: 35mg from the cream cheese and milk
- Iron: 0.5mg from the chicken and enriched wonton wrappers
- Total recipe yields: Approximately 2,040 calories for all 24 pieces
- Serving size: 2-3 pieces per person for appetizers, 4-5 for light lunch
Fun “Did You Know?”
Beyond their impressive nutritional profile, these delightful appetizers carry fascinating stories from culinary history.
I find it amazing that wontons originated over 1,800 years ago during China’s Han Dynasty, initially served in soup. The star shape we’re creating isn’t traditional – it’s actually an American adaptation that makes them perfect finger food.
Here’s something cool: cream cheese wasn’t invented until 1872 in New York, making our fusion recipe a true East-meets-West creation.
The mini-muffin pan technique I’m using transforms these into crispy cups, turning ancient dumplings into modern party favorites that’ll impress any crowd.
