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:
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.
Servings: 40
Time preparation: 50 min.
Time total: 100 min.