Crispy Chicken Pot Stickers with Sweet Asian Dipping Sauce
Experience a delightful blend of flavors with these Crispy Chicken Pot Stickers, a twist on a beloved classic. Perfectly golden and crunchy on the outside, with a savory filling of tender chicken, water chestnuts, and fresh vegetables, these pot stickers are not only a treat for the taste buds but also a feast for the eyes. They can be prepared in a flash and are equally easy to batch and freeze for a later indulgence, making them an ideal appetizer for gatherings, parties, or a cozy night in. Pair them with a vibrant Sweet Asian Dipping Sauce for an unforgettable experience!
N/A
Servings
100
Calories
13
Ingredients
Ingredients
White chicken meat
1 (10 ounce) can (drained and flaked)
Water chestnuts
1 (8 ounce) can
Green onions
1/2 cup (thinly sliced with tops)
Carrot
1/4 cup (grated)
Fresh gingerroot
1 teaspoon (peeled and finely chopped (or 1/4 tsp dry ginger))
Reduced sodium soy sauce
1 tablespoon
Egg white
1 (lightly beaten)
Mayonnaise
1/4 cup
Garlic clove
1 (pressed)
Wonton wrappers
24 square
Jalapeno jelly
1/2 cup (see my recipe)
Rice vinegar
1/4 cup
Reduced sodium soy sauce
2 tablespoons
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large mixing bowl, combine the drained and flaked white chicken meat, chopped water chestnuts, thinly sliced green onions, grated carrot, minced ginger, reduced sodium soy sauce, lightly beaten egg white, mayonnaise, and pressed garlic. Mix the ingredients thoroughly until well combined.
3
To assemble the pot stickers, place 12 square wonton wrappers on a clean, flat surface. Lightly brush the edges of each wrapper with water to help seal them.
4
Place approximately 1 tablespoon of the chicken filling in the center of each wrapper. Fold the corners of the wrapper towards the center (envelope style) to enclose the filling, ensuring it's securely sealed.
5
Transfer the assembled pot stickers to a baking sheet and lightly spray them with cooking spray (like Pam) or olive oil to help them crisp up. Repeat the assembly process with the remaining wonton wrappers and filling.
6
Bake the pot stickers in the preheated oven for 12 to 15 minutes, or until they turn golden brown and crispy.
7
While the pot stickers bake, prepare the dipping sauce by placing the jalapeño jelly in a small microwave-safe bowl. Heat it in the microwave on high for 30-40 seconds, or until warm.
8
Stir in the rice vinegar and reduced sodium soy sauce to the melted jelly, whisking until the mixture is well blended and smooth.
9
Serve the baked pot stickers hot with the sweet Asian dipping sauce alongside for a delicious appetizer!
Nutrition Information
4.2g
Fat
9.2g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Chicken Pot Stickers?
They are a delightful appetizer featuring a golden, crunchy exterior and a savory filling of chicken, water chestnuts, and fresh vegetables.
What is the main protein source in this recipe?
The main protein is a 10-ounce can of white chicken meat, drained and flaked.
At what temperature should the oven be preheated?
Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius.
What vegetables are included in the filling?
The filling includes chopped water chestnuts, thinly sliced green onions, and grated carrots.
How many wonton wrappers are needed?
The recipe calls for 24 square wonton wrappers.
What is the calorie count per serving?
Each serving contains 100 calories.
How do I prepare the ginger for this recipe?
You should peel and finely chop one teaspoon of fresh gingerroot or use 1/4 teaspoon of dry ginger.
What is the function of the egg white?
One lightly beaten egg white is used in the filling to help bind the ingredients together.
How do I seal the pot stickers?
Lightly brush the edges of each wrapper with water and fold the corners toward the center in an envelope style.
Can I freeze these pot stickers?
Yes, they are easy to batch and freeze for later indulgence.
How long should the pot stickers bake?
Bake them for 12 to 15 minutes until they turn golden brown and crispy.
What is in the Sweet Asian Dipping Sauce?
The sauce is made from jalapeno jelly, rice vinegar, and reduced sodium soy sauce.
How do I prepare the dipping sauce?
Heat the jalapeno jelly in the microwave for 30-40 seconds, then stir in the rice vinegar and soy sauce.
Is mayonnaise used in this recipe?
Yes, 1/4 cup of mayonnaise is added to the chicken filling mixture.
How much filling goes into each wrapper?
Place approximately 1 tablespoon of the chicken filling in the center of each wrapper.
How do I ensure the pot stickers get crispy in the oven?
Lightly spray the assembled pot stickers with cooking spray or olive oil before baking.
What is the fat content of this dish?
There are 4.2 grams of fat per serving.
How many carbohydrates are in each serving?
There are 9.2 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 7.5 grams of protein.
What kind of soy sauce should I use?
Reduced sodium soy sauce is recommended for both the filling and the sauce.
Is garlic included in the recipe?
Yes, the recipe uses one pressed garlic clove.
How many ingredients are in this recipe total?
There are 13 ingredients listed in this recipe.
What tags are associated with this recipe?
Tags include potstickers, chicken, appetizer, asian cuisine, baked, wontons, and dipping sauce.
Can I use dry ginger instead of fresh?
Yes, you can substitute 1/4 teaspoon of dry ginger for 1 teaspoon of fresh gingerroot.
How do I handle the water chestnuts?
Drain and chop one 8-ounce can of water chestnuts before adding them to the bowl.
What style of wrapper is best?
The recipe specifically recommends square wonton wrappers.
How do I heat the jelly for the sauce?
Place it in a small microwave-safe bowl and heat on high for 30-40 seconds until warm.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and can be prepared in a flash.
Should the pot stickers be served hot?
Yes, they are best served hot immediately after baking.
What kind of vinegar is used for the dipping sauce?
1/4 cup of rice vinegar is used to balance the sweetness of the jelly.