Crispy Baked Chicken Potstickers with Sweet & Spicy Asian Dip
Elevate your snacking game with these delectable Crispy Baked Chicken Potstickers, filled with tender chicken, crunchy water chestnuts, and vibrant green onions. Baked to golden perfection, these delightful morsels are embraced by a crisp wonton wrapper and are irresistible when paired with the Sweet & Spicy Asian Dipping Sauce. Perfect for lunch, snack time, or entertaining guests, this recipe serves up to 24 potstickers of savory satisfaction. Get ready to impress with this flavorful fusion that's bound to become a favorite in your kitchen!
6
Servings
N/A
Calories
13
Ingredients
Ingredients
White chicken meat
10 ounces (drained and flaked)
Water chestnuts
8 ounces (drained and finely chopped)
Green onions
1/2 cup (thinly sliced with tops)
Carrot
1/4 cup (grated)
Fresh gingerroot
1 teaspoon (peeled and grated)
Soy sauce
1 teaspoon
Egg white
1 (lightly beaten)
Mayonnaise
1/4 cup
Garlic clove
1 (chopped)
Wonton wrappers
24 (square)
Red jalapeno jelly
1/2 cup
Rice vinegar
1/4 cup
Soy sauce
2 tablespoons
Instructions
1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2
In a large mixing bowl, combine the drained and flaked chicken, finely chopped water chestnuts, sliced green onions, grated carrot, freshly grated ginger, soy sauce, egg white, mayonnaise, and chopped garlic. Mix well until the ingredients are thoroughly combined.
3
To assemble the potstickers, lay out 12 square wonton wrappers on a clean, flat surface. Lightly brush water along the edges of each wrapper to help seal them.
4
Scoop a generous mounded portion of the filling into the center of each wrapper. Fold one point of the wrapper over the filling and overlap it with the opposite point. Then fold the remaining two points, creating an envelope shape, and pinch the edges to seal tightly.
5
Place the assembled potstickers on a prepared baking sheet. Lightly spray the tops with cooking oil for a crispy finish. Repeat the assembly process with the remaining wonton wrappers.
6
Bake the potstickers in the preheated oven for 12-15 minutes, or until the edges are golden brown and crispy.
7
To prepare the sweet and spicy dipping sauce, combine the red jalapeno jelly in a small microwave-safe bowl. Microwave on high for 30-40 seconds or until warm, then stir in the rice vinegar and soy sauce. Whisk the ingredients together until smooth and well blended.
8
Serve the baked chicken potstickers hot, accompanied by the Sweet & Spicy Asian Dipping Sauce. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Baked Chicken Potstickers?
They are a delectable snack or appetizer filled with tender chicken, crunchy water chestnuts, and green onions, baked in a wonton wrapper until golden and served with a sweet and spicy dipping sauce.
How many potstickers does this recipe make?
This recipe makes approximately 24 potstickers.
What is the recommended oven temperature?
The oven should be preheated to 425°F (220°C).
What type of chicken should I use?
Use 10 ounces of white chicken meat that has been drained and flaked.
How are the water chestnuts prepared?
You need 8 ounces of water chestnuts, which should be drained and finely chopped.
What vegetables are included in the filling?
The filling includes water chestnuts, thinly sliced green onions, and grated carrot.
How do I prepare the gingerroot?
The recipe calls for 1 teaspoon of fresh gingerroot, peeled and grated.
What is the purpose of the egg white?
One lightly beaten egg white is used in the filling mixture to help bind the ingredients.
How much mayonnaise is used in the filling?
The recipe requires 1/4 cup of mayonnaise.
What kind of wonton wrappers are needed?
The recipe specifies using 24 square wonton wrappers.
How do I seal the wonton wrappers?
Lightly brush water along the edges of each wrapper to help them seal tightly.
What is the suggested shape for the potstickers?
The wrappers are folded into an envelope shape by overlapping opposite points and pinching the edges.
How long do the potstickers need to bake?
Bake them for 12-15 minutes or until the edges are golden brown and crispy.
What should I do before putting the potstickers in the oven?
Lightly spray the tops with cooking oil to ensure a crispy finish.
What ingredients are in the Sweet & Spicy Asian Dip?
The dip consists of red jalapeno jelly, rice vinegar, and soy sauce.
How do I prepare the dipping sauce?
Microwave the red jalapeno jelly for 30-40 seconds until warm, then whisk in the rice vinegar and soy sauce.
How many servings does this recipe provide?
This recipe provides 6 servings.
What is the category of this recipe?
It is categorized under Lunch/Snacks.
How much soy sauce is used in total?
The recipe uses 1 teaspoon in the filling and 2 tablespoons in the dipping sauce.
Is the garlic fresh?
The recipe calls for 1 chopped garlic clove.
What prevents the potstickers from sticking to the tray?
Lining the baking sheet with parchment paper ensures easy cleanup and prevents sticking.
Can I use red jalapeno jelly for the sauce?
Yes, 1/2 cup of red jalapeno jelly is the base for the dipping sauce.
How much rice vinegar is required for the sauce?
You will need 1/4 cup of rice vinegar.
How much grated carrot is needed?
The recipe uses 1/4 cup of grated carrot.
How many ingredients are in this recipe total?
There are 13 ingredients in total.
Is this recipe suitable for entertaining guests?
Yes, it is described as a perfect fusion recipe for impressing and entertaining guests.
What is the texture of the finished potstickers?
They have a crisp wonton exterior with a tender and crunchy filling.
How do I mix the filling?
Combine the chicken, water chestnuts, onions, carrot, ginger, soy sauce, egg white, mayonnaise, and garlic in a large bowl and mix well.
What should I look for to know they are done?
The edges should be golden brown and the wrapper should be crispy.
Should the dipping sauce be served hot or cold?
The dipping sauce is prepared by warming the jelly in the microwave and is typically served with the hot potstickers.