1 can (8 oz) water chestnuts, drained and finely chopped
1/2 c. thinly sliced green onions with tops
1/4 c grated carrot
1 tsp. peeled and finely grated fresh gingerroot
1 can (10 oz.) chunk white chicken, drained and flaked (or chicken breasts that I cooked and then shredded)
1 tbsp. reduced sodium soy sauce
1 egg white, lightly beaten
1/4 c mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil or Vegetable Oil
1/2 c. red jalepeno jelly (I use 1/4 c.)
1/4 c. rice vinegar
2 Tbsp. reduced sodium soy sauce (or regular soy sauce)
1. Preheat oven to 425. For Potstickers finely chop water chestnuts. Thinly slice green onions. Grate carrot. Finely grate gingerroot using. In 2 qt. mixing bowl combine water chestnuts, green onions, carrot, gingerroot, chicken, soy sauce, egg white, mayonnaise, and garlic, pressed; mix well.
2. To assemble potstickers, place 12 wonton wrappers and lightly brush edges of each wonton with water. Using a small scoop, place a mounded scoop of filling onto center of each wonton. Shape and seal wontons as desired. Bake 12-15 minutes or until edges of potstickers are golden brown. Remove from oven.
3. Meanwhile for 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. Serve potstickers with dipping sauce.
Yield: 24 potstickers.
The wonton shape I found which lets you put the most filling in was the
Pyramid. The instructions say: Brush all four edges of wonton. Fold two opposite points toward the center and pinch to seal only at top. Fold up remaining two points toward center and pinch seams to form pyramid shape.