Name: Baked Pot Stickers with Dipping Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups finely chopped cooked chicken breast; 1 can (8 ounces) water chestnuts, drained and chopped; 4 green onions, thinly sliced; 1/4 cup shredded carrots; 1/4 cup reduced-fat mayonnaise; 1 large egg white; 1 tablespoon reduced-sodium soy sauce; 1 garlic clove, minced; 1 teaspoon grated fresh gingerroot; 48 wonton wrappers; Cooking spray; SAUCE:; 1/2 cup jalapeno pepper jelly; 1/4 cup rice vinegar; 2 tablespoons reduced-sodium soy sauce

Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. —Taylor Marsh, Algona, Iowa

Ingredients

2 cups finely chopped cooked chicken breast

1 can (8 ounces) water chestnuts, drained and chopped

4 green onions, thinly sliced

1/4 cup shredded carrots

1/4 cup reduced-fat mayonnaise

1 large egg white

1 tablespoon reduced-sodium soy sauce

1 garlic clove, minced

1 teaspoon grated fresh gingerroot

48 wonton wrappers

Cooking spray

SAUCE:

1/2 cup jalapeno pepper jelly

1/4 cup rice vinegar

2 tablespoons reduced-sodium soy sauce

Instructions

1 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.)

2 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.

3 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.

4 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.