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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Asian Chicken Potstickers Recipe

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This recipe for Asian Chicken Potstickers is from The STACK Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Potstickers
1 tsp peeled and grated ginger root
1- 8 oz can Water Chestnuts (drained and finally chopped)
1/2 cup thinly sliced green onions
1/4 cup grated carrot
1- 10 oz can chunk white chicken breast (Tyson) drained and flaked with fork
1 egg white lightly beaten
2 tbs soy sauce
1/4 cup mayo
pinch of garlic powder
24 wonton wrappers

Dipping Sauce:
1/2 cup red pepper jelly
1/4 cup rice vinegar
2-3 tbs. soy sauce
Directions:
Directions:
Preheat oven to 425º

Combine water chestnuts, green onions, carrot, ginger, chicken, soy sauce, egg white, mayo, and garlic. Mix well. You can make this mix a couple of hours in advance. Brush edges of wontons w/ water and scoop filling in center and pull edges together. Place on cookie sheet-spray with Pam before cooking. Bake 12-15 minutes.
Number Of Servings:
Number Of Servings:
24 potstickers
Personal Notes:
Personal Notes:
This is a great recipe and easier than it seems! If you don't want to use canned chicken you can chop up rotisserie chicken or cooked chicken breast.

 

 

 

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