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Baked Pot Stickers with Dipping Sauce

Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. —Taylor Marsh, Algona, Iowa
  • Total Time
    Prep: 30 min. Bake: 15 min./batch
  • Makes
    4 dozen (3/4 cup sauce)

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.
Nutrition Facts
1 pot sticker with 3/4 teaspoon sauce: 52 calories, 1g fat (0 saturated fat), 6mg cholesterol, 101mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1/2 starch.
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