Chicken Wontons With Raspberry Szechuan Sauce

  1. In a skillet over medium heat, combine first 5 ingredients and stir until the chicken is no longer pink.
  2. Remove from heat and let cool.
  3. Preheat oven to 400F Line a baking sheet with parchment paper.
  4. Put 1 tsp of ground chicken mixture in the middle of a wonton wrapper.
  5. 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.
  6. Place completed wontons on parchment paper lined pan; repeat with remaining filling and wrappers.
  7. Lightly brush each wonton with vegetable oil.
  8. Bake 20-30 minutes or until wontons are golden and crisp.
  9. Serve immediately with Raspberry Szechuan Sauce for dipping.
  10. To make sauce, in a blender or food processor, puree raspberries.
  11. Remove seeds by straining puree through a sieve, using a spatula to press pulp through while scraping the underside of the sieve.
  12. 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.
  13. Dissolve cornstarch in 1 tbsp water and add to the pan stirring constantly until the sauce has thickened.
  14. Serve warm for dipping the wontons.

ground chicken, onions, garlic, fresh ginger, soy sauce, wonton wrappers, raspberries, vinegar, sugar, hot chili sauce, ginger, garlic, lime juice, liquid honey, salt, cornstarch, water

Taken from www.food.com/recipe/chicken-wontons-with-raspberry-szechuan-sauce-122116 (may not work)

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