Ingredients: |
Ingredients: 8 oz can water chestnuts, drained, finely chopped
1/2 cup thinly sliced green onions
1/4 cup grated carrot
1 tsp grated fresh gingerroot
10 oz can chunk white chicken, drained and flaked
1 tbsp soy sauce
1 egg white, slightly beaten
1/4 cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
vegetable oil
Dipping sauce:
1/2 cup red jalapeño jelly
1/4 cup rice vinegar
2 tbsp soy sauce
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Directions: |
Directions:Preheat oven to 425º. In medium mixing bowl combine water chestnuts, onions, carrot, gingerroot, chicken, soy sauce, egg white, mayonnaise, and garlic. Mix well. Place 12 wonton wrappers on large smooth surface. Dab edges of each wonton with water. Place a mounded scoop of mixture onto the center of each wonton. Shape and seal as desired. Spray cookie sheet or baking stone lightly with non-stick spray. Place potstickers on sheet or stone. Bake 12-15 minutes or until edges are golden brown. Repeat with remaining wontons.
Dipping Sauce: Microwave jelly on high 30-40 seconds or until warm. Add vinegar and soy sauce. Whisk until well-blended.
Note: There are several ways to shape wontons: Moisten only one side, roll from opposite edge, seal and pinch ends forming a 'candy wrapper'. Or moisten all four sides, fold up opposite corners to center to form a 'pyramid', pinch to seal. Or moisten all sides, fold opposite corners over and seal. Repeat with remaining corners to form 'envelope'. |
This recipe for Baked Potstickers is from