Chicken Wontons With Raspberry Szechuan Sauce

teapotter's Note:

This recipe just came in booklet from the Chicken Farmers of Canada and it sounds delicious so I am posting it so that I know where to find it again. Prep time is my guess.

• Total Time: 1 hrs 40 mins
• Prep Time: 50 mins
• Cook Time: 50 mins

Ingredients:

Servings: 40

• 1/2 lb ground chicken
• 2 tablespoons minced onions
• 2 garlic cloves, crushed
• 2 teaspoons minced fresh ginger
• 1 tablespoon soy sauce
• 40 wonton wrappers, about

Raspberry Szechuan Sauce

• 1 cup raspberries, unsweetened
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1/2 teaspoon hot chili sauce
• 1 1/2 teaspoons grated fresh ginger
• 2 garlic cloves, crushed
• 1 tablespoon lime juice
• 1 tablespoon liquid honey
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions:

1. In a skillet over medium heat, combine first 5 ingredients and stir until the chicken is no longer pink. Remove from heat and let cool.
2. Preheat oven to 400°F Line a baking sheet with parchment paper.
3. Put 1 tsp of ground chicken mixture in the middle of a wonton wrapper. Brush edges of wrapper with water; fold wrapper in half to make a triangle and press edges to seal; brush two tips of the triangle with water and press tips together to seal. Place completed wontons on parchment paper lined pan; repeat with remaining filling and wrappers.
4. Lightly brush each wonton with vegetable oil. Bake 20-30 minutes or until wontons are golden and crisp. Serve immediately with Raspberry Szechuan Sauce for dipping.
5. To make sauce, in a blender or food processor, puree raspberries. Remove seeds by straining puree through a sieve, using a spatula to press pulp through while scraping the underside of the sieve.
6. In a saucepan, combine puree with vinegar, sugar, hot chili sauce, 1 1/2 tsp grated ginger, 2 cloves garlic, lime juice, honey and salt; bring to a boil, stirring often.
7. Dissolve cornstarch in 1 tbsp water and add to the pan stirring constantly until the sauce has thickened. Serve warm for dipping the wontons.

Reviews

[karen in tbay]

I am rating the sauce only as we have not tried making the wontons but I know it will be a fab appy. The sauce is excellent -not spicy as I thought it would be with a title of Szechuan - was there suppose to be a szechuan ingredient? I plan to make again and freeze in small baggies for future dipping sauce. I have now made the wontons a day after my husband did - he forgot to brush the oil and they were hard and I burnt mine so we did not have favorable luck. We think it was alot of work for little results - still love the sauce tho!