Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. —Taylor Marsh, Algona, Iowa
Ingredients
- 2 cups finely chopped cooked chicken breast
- 1 can (8 ounces) water chestnuts, drained and chopped
- 4 green onions, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup reduced-fat mayonnaise
- 1 large egg white
- 1 tablespoon reduced-sodium soy sauce
- 1 garlic clove, minced
- 1 teaspoon grated fresh gingerroot
- 48 wonton wrappers
- Cooking spray
- sauce:
- 1/2 cup jalapeno pepper jelly
- 1/4 cup rice vinegar
- 2 tablespoons reduced-sodium soy sauce
Directions
- Preheat oven to 425°. In a large bowl, combine the first 9 ingredients. Place 2 teaspoons of filling in center of a wonton wrapper. (Cover rest of wrappers with a damp paper towel until ready to use.)
- Moisten wrapper edges with water. Fold edge over filling and roll to form a log; twist ends to seal. Repeat with remaining wrappers and filling.
- Place pot stickers on a baking sheet coated with cooking spray; spritz each with cooking spray. Bake 12-15 minutes or until edges are golden brown.
- Meanwhile, place jelly in a small microwave-safe bowl; microwave, covered, on high until melted. Stir in vinegar and soy sauce. Serve sauce with pot stickers.
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