1 can (10 oz.) chunk white chicken, drained and flaked
1 can (8 oz.) water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions with tops
1/4 cup grated carrot
1 teaspoon peeled and finely grated fresh gingerroot
1 tablespoon reduced- sodium soy sauce
1 egg white, lightly beaten
1/4 cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil
Dipping Sauce-
1/2 cup red jalapeno jelly
1/4 cu rice vinegar
2 tablespoons reduced- sodium soy sauce
Instructions
Preheat oven to 425 degrees F. For potstickers, in large bowl,
combine chicken, water, chestnuts, green onions, carrot,
gingerroot, soy sauce, egg white, mayonnaise, and garlic
pressed with Garlic Press; mix well.
To assemble potstickers, place 12 wonton wrappers onto
smooth surface. Lightly brush edges of each wonton with
water. Using Small Scoop, place a mounded scoop of filling
onto center of each wonton. For each potsticker, fold one
point over filling and overlap with the opposite point.
Repeat with remaining two points, folding envelope style.
Place potstickers on Large Round Stone; lightly spray with
oil using Kitchen Spritzer. Repeat with remaining wontons.
Bake 12- 15 minutes or until edges of potstickers are
golden brown; remove from oven.
For dipping sauce, place jelly in small bowl. Microwave on
high 30- 40 seconds or until warm; add vinegar and soy
sauce. Whisk until well blended. Transfer potstickers to
serving platter; serve with dipping sauce.
Originally Submitted
1/23/2013
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