POT STICKERS DIPPING SAUCE RECIPE RECIPES

Name: Baked Pot Stickers with Dipping Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
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

BAKED POT STICKERS WITH DIPPING SAUCE RECIPE: HOW TO MAKE IT

Baked Pot Stickers with Dipping Sauce Recipe: How to Make It image

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

Provided by Taste of Home

Categories Appetizers

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 dozen (3/4 cup sauce).

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 52 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 101mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 3g protein. Diabetic Exchanges 1/2 starch.

CHICKEN POT STICKERS WITH DIPPING SAUCE - FOODNETWORK.…

Chicken Pot Stickers with Dipping Sauce - foodnetwork.… image

Provided by Molly Yeh

Categories appetizer

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 24 servings

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour, plus more if needed and for dusting
1 1/2 teaspoons salt
1/2 cup boiling water
1 pound ground chicken
1/3 cup chicken broth
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon freshly grated ginger
1/4 teaspoon salt
2 scallions, finely chopped
Freshly ground black pepper
Flavorless oil, for frying
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 scallion, finely chopped
A pinch of crushed dried red pepper

Steps:

For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
Serve the dumplings with the dipping sauce

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