Ingredients
-
1/2
-
2
-
2
-
2
-
1
-
40
-
-
1
-
2
-
2
-
1/2
-
1 1/2
-
2
-
1
-
1
Directions
Chicken Wontons With Raspberry Szechuan Sauce, 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 , I am rating the sauce only as we have not tried making the wontons but I know it will be a fab appy The sauce is excellent -not spicy as I thought it would be with a title of Szechuan – was there suppose to be a szechuan ingredient? I plan to make again and freeze in small baggies for future dipping sauce I have now made the wontons a day after my husband did – he forgot to brush the oil and they were hard and I burnt mine so we did not have favorable luck We think it was alot of work for little results – still love the sauce tho!, 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
Preheat Oven to 400f Line a Baking Sheet With Parchment Paper. |
|
3
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Dissolve Cornstarch in 1 Tbsp Water and Add to the Pan Stirring Constantly Until the Sauce Has Thickened. Serve Warm For Dipping the Wontons. |
