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Baked Potstickers with Sweet Asian Dipping Sauce Recipe

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This recipe for Baked Potstickers with Sweet Asian Dipping Sauce, by , is from The Godsey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Kincaid
Added: Saturday, January 3, 2009


1 10 oz can Chicken drained and flaked
1 8 oz can Water Chestnuts, drained and finely chopped
½ c. thinly sliced Green Onions
¼ c. grated Carrots
1 t. finely grated fresh Gingerroot
1 T. Soy Sauce
1 Egg white, slightly beaten
¼ c. Mayonnaise
1 Garlic clove, pressed
Wonton squares

Dipping Sauce
½ c. Red Jalapeno Jelly
¼ c. Rice Vinegar
2 T. Soy Sauce

Preheat oven to 425˚. For potstickers, in large bowl, combine chicken, water chestnuts, green onions, carrot, gingerroot, soy sauce, egg white mayonnaise and garlic; mix well. Spoon mixture onto wrapper and seal edges with water. Place on cookie sheet and bake for 12-15 minutes or until edges are 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 well blended.

Personal Notes:
Personal Notes:
I have never used the dipping sauce before, but I had this at a Pampered Chief party and it was really good! Don’t usually keep the jelly on hand!




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