Ingredients for Baked Pot Stickers Sweet Asian Dipping Sauce Chicken Egg Roll
- 1 lb ground chicken
- 1/2 cup chopped water chestnuts
- 1/4 cup chopped green onions
- 1/4 cup shredded carrot
- 1 tablespoon grated fresh ginger
- 3 tablespoons reduced sodium soy sauce
- 1 egg white
- 1 tablespoon mayonnaise
- 1 clove minced garlic
- 24 wonton wrappers
- 1 recipe sweet Asian dipping sauce
- 1/4 cup jalapeno jelly
- 1 tablespoon rice vinegar
- Water, as needed
- Cooking spray or olive oil, as needed
- 1/4 cup apricot preserves
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How to Make Baked Pot Stickers Sweet Asian Dipping Sauce Chicken Egg Roll
- Preheat oven to 425°F (220°C).
- In a large bowl, combine 1 lb ground chicken, 1/2 cup chopped water chestnuts, 1/4 cup chopped green onions, 1/4 cup shredded carrot, 1 tablespoon grated ginger, 2 tablespoons soy sauce, 1 egg white, 1 tablespoon mayonnaise, and 1 clove minced garlic.
- Mix thoroughly until well combined.
- Lay out 24 wonton wrappers on a clean, dry surface.
- Lightly brush the edges of each wonton wrapper with water.
- Place about 1 tablespoon of the chicken filling in the center of each wonton.
- Fold the wonton wrappers in half to form a half-moon shape, pressing firmly to seal the edges. You can crimp the edges for a decorative look.
- Arrange the pot stickers on a baking sheet lined with parchment paper. Lightly spray with cooking spray or brush with olive oil.
- Bake for 12-15 minutes, or until golden brown and crispy.
- While the pot stickers bake, prepare the dipping sauce: In a small bowl, combine 1/4 cup apricot preserves (or other fruit jelly), 1 tablespoon rice vinegar, and 1 tablespoon soy sauce.
- Microwave for 30-40 seconds, or until the jelly is warmed and melted. Whisk until smooth and well combined.
- Serve the baked pot stickers immediately with the sweet Asian dipping sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
17g
Fat
1g
Carbs
4g
