Baked Potstickers

1 (10 ounce) can white chicken meat, drained and flaked (I usually poach 2 chicken breast and chop it up)

1 (8 ounce) can water chestnuts, drained and finely chopped

1/2 cup thinly sliced green onions with top

1/4 cup grated carrot

1 teaspoon peeled and grated fresh gingerroot

1 teaspoon soy sauce

1 egg white, lightly beaten

1/4 cup mayonnaise

1 garlic clove, chopped

24 square wonton wrappers



Dipping Sauce

1/2 cup red jalapeno jelly

1/4 cup rice vinegar

2 tablespoons soy sauce

Directions

Preheat oven to 425. For potstickers, in large bowl, combine chicken, water chestnuts, green onions, carrot, gingerrott, egg white, mayonnaise, and garlic. Mix well.

To assemble potstickers, place 12 wonton wrappers on a smooth surface. Lightly brush edges with water. Place a mounded scoop of filling into the center of each wonton. For each potsticker, fold one point over filling and overlap with opposite point. Repeat with remaining two points, folding envelope style. Place potstickers on oven-safe pan. Lightly spray with oil. Repeat with remaining wontons.

Bake 12-15 minutes, or until potsticker edges are golden brown.

For dipping sauce, place jelly in a small bowl. Microwave on high 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until blended.

Serve potstickers with dipping sauce.