Baked Potstickers

Another healthy, easy Pampered Chef recipe. YUMMY!

Baked Potstickers with Sweet Asian Dipping Sauce

1 can (10 ounces) chunk white chicken, drained and flaked
1 can (8 ounces) water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions
1/4 cup grated carrot
1 tsp. peeled and finely grated fresh gingerroot
1 Tbsp. soy sauce
1 egg white, beaten slightly
1/4 cup mayonnaise (I used fat free)
1 clove garlic, pressed
24 square wonton wrappers

Preheat oven to 425 degrees. In a large bowl, combine chicken, water chestnuts, green onions, carrot, ginger root, soy sauce, egg white, mayo and garlic. Mix well. To assemble potstickers, place 12 wonton wrappers onto a smooth surface. Lightly brush each side of wrapper with water. Place a heaping teaspoon of chicken mixture in center of the wrapper and fold like an envelope, or bring all four corners together and pinch. Place on baking stone and lightly spritz with oil. Repeat with remaining wontons. Bake 12-15 minutes or until edges are golden brown. Makes 24.

Dipping Sauce:
1/2 cup red jalapeno jelly
1/4 cup rice vinegar
2 Tbsp. soy sauce

Place jelly in small bowl and microwave on high for 30-40 seconds or until warm. Add vinegar and soy sauce. Whisk until well blended.