Chicken Potstickers


Adapted from here.

1o oz. ground chicken, cooked through and well drained
1 (8 ounce) can water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions with top
1/4 cup grated carrot
1 teaspoon peeled and grated fresh gingerroot
1 teaspoon soy sauce
1 egg white, lightly beaten
1/4 cup mayonnaise
1 garlic clove, chopped
24 square wonton wrappers

Preheat oven to 425. For potstickers, in large bowl, combine chicken, water chestnuts, green onions, carrot, gingerrott, egg white, mayonnaise, and garlic. Mix well.
To assemble potstickers, place 12 wonton wrappers on a smooth surface. Lightly brush edges with water. Place a mounded scoop of filling into the center of each wonton. For each potsticker, fold one point over filling and overlap with opposite point. Repeat with remaining two points, folding envelope style. Place potstickers on oven-safe pan. Lightly spray with oil. Repeat with remaining wontons.
Bake 12-15 minutes, or until potsticker edges are golden brown.

Instead of the sauce from this recipe link, I’m using my favorite peanut sauce from my pork dumplings/burgers recipe. Mmmmm.

One comment
  1. These were great! Of course, I think that you could dip ANYTHING in that peanut sauce and I’d rave about it.

    They weren’t quite what I thought- I guess I was thinking that they would be more like crescent shaped ones? But they are folded like the pork dumplings, into little squares. I was lazy today and just served them family style on a platter with no side. 🙂 Hey, there’s green onion and carrot and water chestnut in there… that’s like a built-in salad, right?

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