Categories: Asian
Ingredients
- 2 cups finely chopped cooked chicken breast
- 8 oz. can water chestnuts, drained and finely chopped
- 4 green onions, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup mayo
- 1 large egg white
- 1 tbsp. soy sauce
- 1 garlic clove, minced
- 1 tsp grated fresh gingerroot
- 48 wonton wrappers
- Cooking spray
- Sauce:
- 1/2 cup jalapeno pepper jelly
- 1/4 cup rice vinegar
- 2 tbsp. soy sauce
Directions
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Preheat oven to 425. In a small bowl, combine the first 9 ingredients. Place 2 tsp of filling in center of each wonton wrapper. (Cover wrappers with a damp towel until ready to use).
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Moisten wrapper edges with water. Fold edge over filling and roll to form a log; twist ends to seal. Repeat with remaining wonton wrappers and filling.
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Place pot stickers on a baking sheet coated with cooking spray; spritz each with cooking spray. Bake 12 minutes or until edges are golden.
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Place jelly in a microwave-safe bowl; microwave, covered, on high until melted. Stir in vinegar and soy sauce. Serve with pot stickers.