Apple Cider Glazed Wontons

The apple cider glaze is really what makes these wontons. Without it, they're a little on the bland side. The glaze mimics a sweet & sour sauce, but classes it up a bit.
Credits to this recipe, and the carrot/fennel salad it pairs perfectly with, are found at the bottom of the post.

Apple Cider Glaze:

* 4 cups apple cider
* 1 1/2 teaspoons freshly ground black pepper

Wontons:

* 1/2 pound ground turkey
* 1/2 pound ground pork
* 1 shallot, minced
* 2 cloves garlic, minced
* 2 tablespoons fresh sage, roughly chopped
* 1/2 cup Asiago cheese, finely grated
* 1 teaspoon freshly ground pepper
* 60 round wonton wrappers (454 g)
* 1 egg, whisked for egg wash
* 1/4 cup chives, finely chopped
* salt


To make Apple Cider Glaze:

1. Place apple cider in a large sauté pan over med-high heat, reduce by half or until it as achieved a thick consistency; then add black pepper. This will take a while and happen quickly at the end.

To make wontons:

1. In a tall-rimmed sauté pan bring heavily salted water to a boil. Reduce heat slightly to a gentle boil.
2. To make filling, place all ingredients in a large bowl, except for wontons egg, chives and Apple Cider Glaze, mix well to incorporate.
3. To assemble Wonton Ravioli, place a wonton wrapper on a clean dry working surface and brush entire wrapper with egg wash. Keep remaining wonton wrappers covered while working to prevent them from drying out.
4. Place 1 tablespoon of meat mixture in centre of wonton wrapper.
5. To cover, gently stretch another wonton over top, connecting the edges of the wrappers, press to secure.
6. Gently lift, cup hands over filling to release any air inside, pinch around rim to secure and place on a dry tray. Repeat with remaining wontons.
7. To cook, gently place five wontons in water, turn over half way though cooking and remove once meat is cooked and no longer pink, approximately 5 minutes.
8. To serve, place Wontons in a large bowl, drizzle with Apple Cider Glaze, place on a serving dish and garnish with chopped chives. Serve glaze as a dipping sauce.


These are great with a Pinot Gris, along with the carrot fennel salad.

Credit: http://www.foodnetwork.ca/recipes/Main/Pork/recipe.html?dishid=11195
http://www.foodnetwork.ca/recipes/Salad/Vegetables/recipe.html?dishid=11196