Baked Potstickers with Sweet Asian Dipping Sauce

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

This makes a great appetizer or finger food.


1 10-oz can Chicken
1 8-oz can Water chestnuts; drained, finely chopped
1/2 cup Green onion; thinly sliced
1/4 cup Carrot; grated
1 teaspoon Ginger; peeled, grated (fresh)
1 tablespoon Soy sauce
1 ea Egg white; lightly beaten
1/4 cup Mayonnaise
1 clove Garlic; pressed
24 ea wonton wrappers
Dipping Sauce
1/2 cup Red pepper jelly
1/4 cup Rice wine vinegar
2 tablespoon Soy sauce

Original recipe makes 2



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!

Alert editor   
Calories Per Serving: 908 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
swibirun 9y ago

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