Baked Potstickers
Category: Appetizers             Servings:


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
1 Tbsp reduced-sodium soy sauce
1 egg white, lightly beaten
1/4 c mayonnaise
1 garlic clove, pressed
24 square wonton wrappers


Preheat oven to 425F. For potstickers, combine 1st 9 ingredients in a bowl. To assemble potstickers, place 12 wonton wrappers on pizza stone (baking sheet should work too...not sure if they will stick to the pan though so could use parchment paper to be sure) and lightly brush edges of each wonton with water using a pastry brush (or just your finger). Using a small spoon, place filling onto center of each wonton. Shape and seal wontons as desired (see options below). Lightly spray potstickers with oil. Repeat process with remaining wontons. Bake 12-15 mintues or until edges are golden brown.
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