Chicken Wontons With Raspberry Szechuan Sauce |
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Prep Time: 50 Minutes Cook Time: 50 Minutes |
Ready In: 100 Minutes Servings: 40 |
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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. 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 |
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.
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