Chicken Wontons With Raspberry Szechuan Sauce

Total Time: 1 hr 40 mins Preparation 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
• 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

Recipe

• 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.