Average Rating: 4TOTAL TIME: Prep: 30 min. Bake: 15 min./batch
YIELD: 4 dozen (3/4 cup sauce).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 nine 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.
Nutrition Facts
1 pot sticker with 3/4 teaspoon sauce: 52 calories, 1g fat (0 saturated fat), 6mg cholesterol, 101mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 3g protein.
Diabetic Exchanges: 1/2 starch.