Chicken Wontons with Raspberry Szechuan Sauce

By HeatherS

Ingredients

• For the Wontons:
• 1/2 lb ground chicken
• 2 Tbsp onion(s), minced
• 2 cloves garlic, crushed
• 2 tsp ginger, fresh, minced
• 1 Tbsp soy sauce
• 1 pkg wonton wrappers, thawed
• vegetable oil
• Raspberry Szechuan Sauce
• 1 cup raspberries, unsweetened
• 2 Tbsp vinegar
• 2 Tbsp sugar
• 1/2 tsp hot chili sauce
• 1 1/2 tsp ginger, freshly grated
• 2 cloves garlic, crushed
• 1 Tbsp lime juice
• 1 Tbsp honey
• 1 tsp salt
• 1 Tbsp cornstarch
• 1 Tbsp water

Details

Servings 40

Preparation

Step 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.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Put 1 tsp (5 mL) 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 together to seal. Brush two tips of the triangle with water and press tips together to seal. Place on parchment. Repeat with remaining filling and wrappers.

Lightly brush each wonton with oil. Bake 20-30 minutes or until wontons are golden and crisp. Serve immediately with Raspberry Szechuan Sauce for dipping.

Raspberry Szechuan 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 next 8 ingredients. Bring to a boil, stirring often. Dissolve cornstarch in water and add to pan, stirring constantly until sauce thickens. Serve warm as a dipping sauce for wontons or Chinese dumplings. Makes about ¾ cup (175 mL).

Note: The sauce is best made the day before to allow the flavours to blend. Store sauce in the fridge then re-warm in the microwave. If the sauce is too thick, stir in water, 1 Tbsp at a time, until sauce reaches the desired consistency.