Chicken Wontons With Raspberry Szechuan Sauce

Name: Chicken Wontons With Raspberry Szechuan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 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; ½ teaspoon hot chili sauce; 1 ½ 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

Servings: persons

12 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
½ teaspoon hot chili sauce
1 ½ 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

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.

2460

kcal

Calories

Fat

Carbs

428

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 lb ground chicken, 2 tablespoons minced onions, 2 garlic cloves, crushed, 2 teaspoons minced fresh ginger, and more.

Yes, Chicken Wontons With Raspberry Szechuan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!