Chicken Pillows

• Filling
• 1 cup ricotta
• 1/2 cup sour cream
• 1/2 cup grated parmesan cheese
• 2 tablespoons minced fine shallot
• 1 cup shredded fine cooked white meat chicken
• 1 teaspoon dried parsley
• salt & pepper to taste
• 8-10 large wonton wrappers
• 1 egg beaten with 1 Tsp. water
• Sauce
• 1 stick butter
• 1 minced clove garlic
• 1 teaspoon dried parsley
• 1/4 cup white dry wine (Chardonay or pint grigio)
• 2 tablespoons olive oil
• salt & pepper to taste

1. Mix ricotta, parmesan, sour cream, shredded chicken, parsley, shallot together, season with salt & pepper to taste. Set into fridge while making the sauce.
2. Saute igarlic in olive oil, add butter, parsley and white wine, season to taste, set aside.
3. Bring a large pot of water to boil, season with salt.
4. Set wontons one at a time on lightly floured cutting board, and fill each with a tablespoon or so of the ricotta mix. Paint all 4 edges with egg mixture. Pull up each of 4 corners and seal edges, then twist top lightly to form a pointed top dumpling. Set onto lightly floured dish while you fill the rest. rnAt this point they can be covered and refrigerated for 24 hours so this is a great make-ahead dish.
5. Drop 4 dumplings at a time into boiling water and cook for 4 minutes, then remove and add to sauce. Cook second batch of 4 and do the same. Lightly toss with sauce and serve in shallow bowls with some sauce and with fresh grated parmesan on top.

filling, ricotta, sour cream, parmesan cheese, shallot, white meat chicken, parsley, salt, wonton wrappers, egg, sauce, butter, clove garlic, parsley, white dry wine, olive oil, salt

Taken from food52.com/recipes/10906-chicken-pillows (may not work)