Best Baked Pot Stickers Sweet Asian Dipping Sauce Chicken Egg Roll Recipes

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BAKED POT STICKERS WITH DIPPING SAUCE



Baked Pot Stickers with Dipping Sauce image

Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. -Taylor Marsh, Algona, Iowa

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 4 dozen (3/4 cup sauce).

Number Of Ingredients 15

2 cups finely chopped cooked chicken breast
1 can (8 ounces) water chestnuts, drained and chopped
4 green onions, thinly sliced
1/4 cup shredded carrots
1/4 cup reduced-fat mayonnaise
1 large egg white
1 tablespoon reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon grated fresh gingerroot
48 wonton wrappers
Cooking spray
SAUCE:
1/2 cup jalapeno pepper jelly
1/4 cup rice vinegar
2 tablespoons reduced-sodium soy sauce

Steps:

  • Preheat oven to 425°. In a large bowl, combine the first 9 ingredients. Place 2 teaspoons of filling in center of a wonton wrapper. (Cover rest of wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold edge over filling and roll to form a log; twist ends to seal. Repeat with remaining wrappers and filling., Place pot stickers on a baking sheet coated with cooking spray; spritz each with cooking spray. Bake 12-15 minutes or until edges are golden brown., Meanwhile, place jelly in a small microwave-safe bowl; microwave, covered, on high until melted. Stir in vinegar and soy sauce. Serve sauce with pot stickers.

Nutrition Facts : Calories 52 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 101mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

BAKED CHICKEN POT STICKERS WITH SWEET ASIAN DIPPING SAUCE



Baked Chicken Pot Stickers With Sweet Asian Dipping Sauce image

Make and share this Baked Chicken Pot Stickers With Sweet Asian Dipping Sauce recipe from Food.com.

Provided by LilianaLynnsMama

Categories     Lunch/Snacks

Time 27m

Yield 24 potstickers, 4-6 serving(s)

Number Of Ingredients 13

1 (10 ounce) can white chicken meat, drained and flaked
1 (8 ounce) can water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions with top
1/4 cup grated carrot
1 teaspoon peeled and grated fresh gingerroot
1 teaspoon soy sauce
1 egg white, lightly beaten
1/4 cup mayonnaise
1 garlic clove, chopped
24 square wonton wrappers
1/2 cup red jalapeno jelly
1/4 cup rice vinegar
2 tablespoons soy sauce

Steps:

  • Preheat oven to 425. For potstickers, in large bowl, combine chicken, water chestnuts, green onions, carrot, gingerrott, egg white, mayonnaise, and garlic. Mix well.
  • To assemble potstickers, place 12 wonton wrappers on a smooth surface. Lightly brush edges with water. Place a mounded scoop of filling into the center of each wonton. For each potsticker, fold one point over filling and overlap with opposite point. Repeat with remaining two points, folding envelope style. Place potstickers on oven-safe pan. Lightly spray with oil. Repeat with remaining wontons.
  • Bake 12-15 minutes, or until potsticker edges are golden 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 blended.
  • Serve potstickers with dipping sauce.

POT STICKERS WITH SWEET SOY DIPPING SAUCE



Pot Stickers with Sweet Soy Dipping Sauce image

Serve these delicious appetizers at your next Chinese dinner. Crushed red pepper flakes add a little heat to the sweet-sour sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 24

Number Of Ingredients 11

1/2 lb lean ground pork
1/2 cup chopped green onions (8 medium)
1 tablespoon grated gingerroot
24 wonton skins (about 3 1/4-inch square)
3 tablespoons vegetable oil
2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1/2 teaspoon sesame oil
1/8 to 1/4 teaspoon crushed red pepper flakes

Steps:

  • Line cookie sheet with cooking parchment paper. In small bowl, mix pork, onions and gingerroot.
  • Working with 1 wonton skin at a time, place 1 heaping teaspoon pork mixture on center of each wonton skin. Moisten edges of wonton skin with water; fold in half over filling to form triangle and seal sides. Bring 2 ends together to form a "hat" shape (see photo). Place pot stickers on cookie sheet; cover with damp towel to keep from drying out.
  • In Dutch oven, heat 3 quarts water to boiling. Add half of the pot stickers; boil about 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove pot stickers from water; drain thoroughly on paper towels. Repeat with remaining pot stickers.
  • Meanwhile, in small bowl, mix sauce ingredients until sugar is dissolved; set aside.
  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the pot stickers; cook 2 to 3 minutes or until crisp and golden brown on bottom. Turn; cook 2 to 3 minutes longer or until browned and crisp. Using pancake turner, remove pot stickers from oil; place on serving platter. Repeat with remaining tablespoon oil and remaining pot stickers. Serve warm with sauce.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 1 g, TransFat 0 g

ASIAN DIPPING SAUCE



Asian Dipping Sauce image

It has taken me a long time and many trials and errors to discover what I believe to be an ideal dipping sauce for pot stickers etc. Here it is. You can use any amounts you desire depending on how much sauce you will need. the only measurements that are important are the ratios.

Provided by markthegastonome

Categories     Sauces

Time 5m

Yield 1-100 serving(s)

Number Of Ingredients 7

2 ounces soy sauce
1 1/2 ounces rice wine vinegar
1 ounce mirin
1 garlic clove, finely minced
1 Thai chile
1 slice grated gingerroot
3 tablespoons sugar, about

Steps:

  • Mix all ingredients and serve.
  • I suggest that you allow the sauce to sit for at least half an hour so all the flavors can blend together and make a smoother sauce.

Nutrition Facts : Calories 218.7, Fat 0.3, Sodium 3349.8, Carbohydrate 48.1, Fiber 1.2, Sugar 41.6, Protein 7.2

CHINESE CHICKEN POT STICKERS



Chinese Chicken Pot Stickers image

For a truly authentic dumpling experience, gather everyone around the table to roll and fill these traditional Chinese New Year delicacies.

Provided by By Molly Yeh

Categories     Appetizer

Time 1h35m

Yield 20

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons kosher (coarse) salt
1/2 cup boiling water
1/2 cup cold water
3/4 lb ground chicken
2 green onions, finely chopped
2 teaspoons sugar
1 teaspoon ground ginger
2 teaspoons rice vinegar
2 teaspoons soy sauce
Dash crushed red pepper flakes
Ground black pepper to taste
Canola oil

Steps:

  • In medium bowl, stir together flour and salt. Gradually stir in boiling water. Gradually add cold water, stirring constantly, until a dough forms. On floured surface, knead dough until smooth, adding more flour if necessary. Cover with damp towel; let rest 20 minutes.
  • Meanwhile, in large bowl, mix Filling ingredients. In 10-inch skillet, cook Filling over medium-high heat, breaking up chicken into crumbles as it cooks, until chicken is no longer pink. Remove from heat.
  • Sprinkle additional flour in shallow baking pan. To mold potstickers, pinch off 1 tablespoon dough; roll out into a 3- to 4-inch round. Place 1 tablespoon filling in center of dough round; fold over dough and seal edges. Crimp edge, if desired. Place pot stickers in floured pan.
  • Heat 3-quart saucepan of salted water to boiling over medium-high heat. Next to it, heat a few tablespoons oil in 10-inch skillet over medium heat. Boil potstickers 4 minutes; remove with slotted spoon, allowing excess water to drip off. Place potstickers in skillet, stepping back because this could cause spattering. Once bottoms of pot stickers are browned, remove from skillet with slotted spoon. Pat off any excess oil with paper towel. Serve potstickers with additional soy sauce.

Nutrition Facts : ServingSize 1 Serving

QUICK EGG ROLL DIPPING SAUCE



Quick Egg Roll Dipping Sauce image

Beat the flavor of the 'included sauce' (usually not too hard) with this quick and easy dipping sauce that only requires a few Asian ingredients! If you want to make this into a teriyaki, just add a bit of brown sugar (2 tbsp) and then cook it over low heat, adding a tablespoon of cornstarch for a thicker, glossier glaze-type sauce.

Provided by Danickstr

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

3 tablespoons soy sauce
3 tablespoons rice vinegar
⅛ teaspoon sesame oil
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder

Steps:

  • Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. Distribute in small dipping dishes.

Nutrition Facts : Calories 11.3 calories, Carbohydrate 1.7 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.9 g, Sodium 676.8 mg, Sugar 0.4 g

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