Potstickers
1 (10 ounce) can white chicken meat, drained and flaked
1 (8 ounce) can water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions with tops
1/4 cup grated carrots
1 teaspoon peeled and grated fresh gingerroot
1 teaspoon soy sauce
1 egg white, lightly beaten
1/4 cup mayonnaise
1 garlic clove, chopped
24 square wonton wrappers
Dipping Sauce:
1/2 cup red jalapeno jelly
1/4 cup rice vinegar
2 tablespoons soy sauce
Preheat oven to 425. For potstickers, in large bowl, combine chicken, water chestnuts, green onions, carrot, gingerrott, egg white, mayonnaise, and garlic. Mix well.
To assemble potstickers, place 12 wonton wrappers on a smooth surface. Lightly brush edges with water. Place a mounded scoop of filling into the center of each wonton. For each potsticker, fold one point over filling and overlap with opposite point. Repeat with remaining two points, folding envelope style. Place potstickers on oven-safe pan. Lightly spray with oil. Repeat with remaining wontons.
Bake 12-15 minutes, or until potsticker edges are golden brown.
For dipping sauce, place jelly in a small bowl. Microwave on high 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until blended.
Serve potstickers with dipping sauce.
Source: The Pampered Chef
1 comment:
Made these last night for a neighborhood Christmas get together. I double the recipe and they were all eaten in no time. I doubled the sauce too and it was too liquid-y for my taste. I would add the rice vinegar at little at a time just until the dipping sauce was the desired consistency.
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