Chicken Wontons With Raspberry Szechuan Sauce

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.

• Ready In: 1 hr 40 mins
• Serves: 40

Ingredients

• 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.