Preparation Time: 45 minutes

Cook Time: 30 minutes

Cut: Ground chicken


40 chicken wontons
canola oil

Raspberry Szechuan Sauce
1 cup unsweetened raspberries
2 tbsps vinegar
2 tbsps sugar
1/2 tsp hot chili paste (eg Sriracha chili paste)
1 1/2 tsps grated fresh ginger
2 cloves garlic, crushed
1 tbsp lime juice
1 tbsp liquid honey
1 tsp salt
1 tbsp cornstarch
1 tbsp water


Preheat oven to 400F. Line a baking sheet with parchment paper. Brush two tips of each wonton with water and press tips together to seal. Place on parchment. Repeat with remaining wontons.

Lightly brush each wonton with oil. Bake 20-30 minutes or until wontons are golden and crips. 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, dumplings or spring rolls.

Tip: Sauce is best made a day ahead to allow flavours to blend. Store sauce in fridge then re-warm in the microwave. If the sauce is too thick, stir in water, 1 tbsp water at a time, until sauce reaches dipping consistency.