BAKED POTSTICKERS WITH SWEET ASIAN DIPPING SAUCE

BAKED POTSTICKERS WITH SWEET ASIAN DIPPING SAUCE image

Yield 24 potstickers

Number Of Ingredients 14

1 can (8 oz) water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions with tops
1/4 cup grated carrot
1 teaspoon peeled and finely grated fresh gingerroot
1 can (10 oz) chunk white chicken, drained and flaked
1 tablespoon reduced-sodium soy sauce
1 eg white, lightly beaten 1/4 cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
basil oil or vegetable oil
Dipping Sauce
1/2 cup red jalapeno jelly
1/4 cup rice vinegar
2 tablespoons reduced-sodium soy sauce

Steps:

1. Preheat oven to 425 degrees F. For potstickers, finely chop water chestnuts. Thinly slice green onions. Grate carrot. Finely grate gingerroot using microplane grater. Combine water chestnuts, green onions, carrot, gingerroot, chicken, soy sauce, egg white, mayonnaise and garlic; mix well. 2. To assemble potsticker, place 12 wonton wrappers onto smooth side of grooved cutting board. Lightly brush edges of each wonton with water. Using small scoop, place a mounded scoop of filling onto center of each wonton. Shape and seal wontons as desired. Place potstickers on stone; lightly spray with oil. Repeat with remaining wontons. Bake 12-15 minutes or until edges of potstickers are golden brown. Remove from oven to cooling rack. 3. Meanwhile, for dipping sauce, place jelly in small batter bowl. Microwave on high 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended using whisk. Transfer potstickers to rectangle platter using tongs; serve with dipping sauce.