Baked Potstickers with Sweet Asian Dipping Sauce

This is the recipe that the consultant demonstrated at my Pampered Chef party last month. I made them myself for the annual Fluegel Christmas Party on Saturday. Very easy, and easy to make ahead and then bake.

The recipe is from Pampered Chef, so you’ll see references to their tools.

Baked Potstickers with Sweet Asian Dipping Sauce
From Pampered Chef’s Season Best Fall/Winter 2005

1 can (8 oz) water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions with tops
1/4 cup grated carrot
1 tsp peeled and finely grated fresh gingerroot
1 can (10 oz) chunk white chicken, drained and flaked
1 tbsp reduced-sodium soy sauce
1 egg white, lightly beaten
1/4 cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers (found in produce section, by fresh herbs)
Basil Olive Oil (I just used regular olive oil)

Preheat oven to 425. Finely chop water chestnuts using Food Chopper. Thinly slice green onions using Chef’s Knife. Grate carrot using Deluxe Cheese Grater. Finely grate gingerroot using Microplane® Adjustable Grater. In Stainless (2 Qt) Mixing Bowl, combine chicken, gingerroot, soy sauce, egg white, mayonnaise and garlic pressed with Garlic Press; mix well using Classic Scraper.

To assemble potsticker, place 12 wonton wrappers onto smooth side of Large Grooved Cutting Board. Lightly brush edges of each wonton with water using Pastry Brush. Using Small Scoop, place a mounded scoop of filling onto center of each wonton. Shape and seal wontons as desired. Place potstickers on Large Round Stone; lightly spray with basil oil using Kitchen Spritzer. Repeat with remaining wontons. Bake 12-15 minutes or until edges of potstickers are golden brown. Remove from oven to Stackable Cooling Rack.

I folded them as envelopes: Brush all four edges of wonton. Fold one point over filling and overlap with the opposite point. Repeat with remaining two points.

Dipping Sauce
1/2 cup red jalapeno jelly
1/4 cup rice vinegar
2 tbsp reduced-sodium soy sauce

Place jelly in Small Batter Bowl. Microwave on HIGH 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended using Stainless Mini Whisk.

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