Crispy Chicken Wontons with Apricot Dipping Sauce
 

by Chef Sal of Bailey’s Backyard in Ridgefield

Wontons

1 boneless skinless chicken breast
2 teaspoons olive oil
1/4 cup raisins
1/2-cup medium chopped scallions
24 wontons skins
1 egg
All purpose flour
Salt and pepper to taste

Sauce

1/2 cup quartered dried apricots
1/3 cup warms water
1/4 cup rice wine vinegar
1 teaspoon curry powder


Preparing the filling: Season chicken breast with salt and pepper and sauté over medium heat about six or seven minutes on each side. Finely dice chicken and place in bowl with raisins and scallions. Season with salt and pepper and mix well.

Assembling the wontons: Lightly brush the edges of one wonton wrapper with egg wash, spoon some of the chicken mixture into the center, fold in half and press firmly on the edges to seal. Set aside and lightly flour.

Preparing the sauce: Puree the apricots, water, vinegar and curry powder until smooth. Strain mixture through a fine mesh sieve. Warm just prior to serving.

Cooking the wontons: Cook for three or four minutes in Deep Fryer or until golden brown. A small saucepan filled half way with oil also can be used to fry the wontons.