Baked Potstickers with Sweet Asian Dipping Sauce
|1 10-oz canChicken|
|1 8-oz canWater chestnuts; drained, finely chopped|
|1/2 cupGreen onion; thinly sliced|
|1/4 cupCarrot; grated|
|1 teaspoonGinger; peeled, grated (fresh)|
|1 tablespoonSoy sauce|
|1 eaEgg white; lightly beaten|
|1 cloveGarlic; pressed|
|24 eawonton wrappers|
|1/2 cupRed pepper jelly|
|1/4 cupRice wine vinegar|
|2 tablespoonSoy sauce|
Baked Potstickers with Sweet Asian Dipping Sauce Preparation
Preheat oven to 425F. 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.
Grove tips: For non-Pampered Chef conversion....
Small Scoop=1 teaspoon
Large Round Stone=cookie pan
Spritzer=Pam cooking spray
We found baking them works, but frying until the bottom is browned in hot oil is much better, calories be damned!
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