Ingredients
2 cups finely chopped cooked chicken breast1 can (8 ounces) water chestnuts, drained and chopped4 green onions, thinly sliced1/4 cup shredded carrots1/4 cup reduced-fat mayonnaise1 large egg white1 tablespoon reduced-sodium soy sauce1 garlic clove, minced1 teaspoon grated fresh gingerroot48 wonton wrappersCooking spraySAUCE:1/2 cup jalapeno pepper jelly1/4 cup rice vinegar2 tablespoons reduced-sodium soy sauce
Preparation
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.
