Baked Potstickers With Sweet Asian Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 24 |
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this is an easy , quick recipie for serving a large or small crowd, to all the sweet & sour lovers, enjoy! Ingredients:
potstickers |
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 t peeled and finely grated fresh gingerroot |
1 can (10oz) chunk white chicken, drained and flaked |
1t reduced-sodium soy sauce |
1 egg white-lightly beaten |
1/4 c mayoannaise |
1 garlic clove, pressed |
24 square wonton wrappers |
basil oil (for brushing wonton) |
dipping sauce |
1/2 cup red jalapeno jelly(or grape jelly works too) |
1/4 c rice vinegar |
2 tablespoons reduced-sodium soy sauce |
Directions:
1. prehea oven to 425'F for potstickers, finely chop warter chestnuts.thinly slice green onions. grate carrot. finely grate gingerroot. in 2qt mixing bowl , combine checken, water chestnuts, green onions, carrot, gingerroot,soy sauce, egg white, mayonnaiseand garlic, mix well.
2. To assemble potstickers, place 12 wonton wrappers onto a smooth surface cutting board. Lightly brush edges with water with pasty brush. useing teaspoon or small scoop, place a mound of filling onto center of each wonton. Shape and seal wontons as desired. (most pkgs have directions if needed) Place potstickers on baking sheet (stone works best) lightly spray with basil oil. Bake 12-15 minutes or untl edges are golden brown.
3. DIPPING SAUCE
4. place jelly in small bowl. Microwave on HIGH 30-40 seconds or until warm; add vinegar and soy sauce. whisk untl well blended.
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