Chicken Wontons With Raspberry Szechuan Sauce

Name: Chicken Wontons With Raspberry Szechuan Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 40 serving(s)
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; 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

Submitted by teapotter

"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."

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Ready In:: 1hr 40mins
Ingredients:: 17
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

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.
Preheat oven to 400°F Line a baking sheet with parchment paper.
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.
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.
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.
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.
Dissolve cornstarch in 1 tbsp water and add to the pan stirring constantly until the sauce has thickened. Serve warm for dipping the wontons.

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Reviews

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!

karen in tbay

RECIPE SUBMITTED BY

teapotter

Canada

I love food and cooking and find that I all too often don't have as much time to spend in the kitchen as I'd like. I long for a new updated kitchen with a functional pantry that will allow me to actually spend productive time in the kitchen rather than spend it forever rooting around in cupboards to find some lost important ingredient. I love to surf the 'net to look for new recipes and food ideas and lunch hours at my day job (crop diagnostician) are often used for just that. Other than kitchen stuff my hobbies are gardening, quilting and reading.

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