Prep 15 mins
Cook 15 mins
This is one of my all-time favorite recipes from Pampered Chef. They're quick, easy and can be made in bulk and frozen for later. Such an attractive appetizer, too! From a pampered chef invitation I received from a friend.
- 283.49 g can white chicken meat, drained and flaked
- 226.79 g can water chestnuts
- 118.29 ml green onions with top, thinly sliced
- 59.14 ml carrot, grated
- 4.92 ml fresh gingerroot, peeled and finely chopped (or 1/4 tsp dry ginger)
- 14.79 ml reduced sodium soy sauce
- 1 egg white, lightly beaten
- 59.14 ml mayonnaise
- 1 garlic clove, pressed
- 24 square wonton wrappers
- dipping sauce
- 118.29 ml jalapeno jelly (see my recipe)
- 59.14 ml rice vinegar
- 29.58 ml reduced sodium soy sauce
- Preheat oven to 425°F.
- In a large bowl, combine chicken, water chestnuts, green onions, carrot, ginger, soy sauce, egg white, mayo and garlic. Mix well.
- To assemble potstickers, place 12 wonton wrappers onto a smooth, clean and dry surface. Lightly brush the edges of each wonton with water. Place about 1 tablespoon of filling onto the center of each wonton. Fold corners of the wonton to the middle to secure the filling inside (envelope style works well, but you can be creative).
- Place wontons on a cookie sheet and lightly spray with Pam or olive oil. Repeat with remaining wontons.
- Bake 12-15 min until golden brown.
- For dipping sauce, place jelly in a small bowl. Microwave on high 30-40 sec or until warm. Add vinegar and soy sauce. Whisk until well blended.
- Serve potstickers with dipping sauce and enjoy!
My family and I love this recipe. I cook up chicken and chop it up to have on hand for this particular recipe. I also substitute 1/2 cup of apricot preserves for the red jalapeno jelly and combine with the remaining ingredients for the dipping sauce. It is WONDERFUL!
This was excellent! We made them as eggrolls because we had the wrappers. Pot sticker size would have been better. We also added chopped celery and it really needed the extra crunch and layer of flavor. This is a keeper. We used canned chicken because it was available but left over fresh cooked chicken of any kind would have been better. The dipping sauce was good too, we used sirachi for the heat instead of jalapeno jelly. Try it!
Great recipe- thanks for sharing! I did not add the water chesnuts, used cooked chicken tenderloins, and added sesame oil to the mix. I love this recipe- it was delicious, and you would never know it was a heathier version. Thanks for posting.