Preheat oven to 350 degrees. Cook potstickers
according to pkg directions and then place them in an
ungreased 2 1/2 quart casserole dish, stir in
vegetables and water chestnuts and set aside.
In a medium saucepan, combine stock, cornstarch, soy
sauce, honey, and mustard. Cook and stir over medium
heat until thickened and bubbly, pour stock mixture
over potstickers in the casserole.
Cover and bake for 40 to 45 minutes, or until heated
through, sprinkle with sesame seeds and serve.
Originally Submitted
12/16/2015
0 Out of 5 from
0 reviews
You can add this Asian Vegetables and Potstickers recipe to your own private DesktopCookbook.