Baked Potstickers with Sweet Asian Dipping Sauce

Recipe courtesy of suz5425

Potstickers:

1 can (8 oz) water chestnuts, drained and finely chopped (find this in the Asian food aisle)

½ cup thinly sliced green onions with tops

¼ cup grated carrot (I’ll buy shredded carrots to make this part easier)

1 teaspoon peeled and finely grated fresh ginger root

1 can (10 oz) chunk white chicken, drained and flaked (find near the canned tuna fish)

1 tablespoon reduced sodium soy sauce

1 egg white, lightly beaten

¼ cup mayonnaise

1 garlic clove, pressed

24 square wonton wrappers

Dipping Sauce

½ cup red jalapeno jelly

¼ cup rice vinegar

2 tablespoons reduced sodium soy sauce

Instructions:

Preheat oven to 425 degrees. For potstickers, finely chop water chestnuts. Thinly slice green onions. Grate carrot. Finely grate ginger root.

In large mixing bowl, combine chicken, water chestnuts, green onions, carrot, gingerroot, soy sauce, egg white, mayonnaise and garlic. Mix well.

To assemble pot stickers, place wonton wrappers on smooth surface. Lightly brush edges of each wonton with water (I just use the tips of my fingers to put a little water on the corners of each wrapper). Place a mounded scoop of the filing onto center of each wonton. Shape and seal wonton as desired (I pinch and push up the sides kind of like a present.). Place wontons on large stone.

Bake for 12-15 minutes until edges of potstickers are golden brown. Remove from oven to cooling rack.

Meanwhile for the dipping sauce, place jelly in small bowl. Microwave on high 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended. Place in serving bowl.