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

1. 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).

2. 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.

3. Place pot stickers on a baking sheet coated with cooking spray; spritz each with cooking spray. Bake 12 minutes or until edges are golden.

4. Place jelly in a microwave-safe bowl; microwave, covered, on high until melted. Stir in vinegar and soy sauce. Serve with pot stickers.

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