Baked Potstickers RECIPE

This is an awesome recipe I got from Pampered Chef:

Baked Potstickers with Sweet Asian Dipping Sauce

Potstickers:
1 can (8 oz) water chestnuts, drained and finely chopped
1/2 c thinly sliced green onions with tops
1/4 c grated carrot
1 tsp peeled and finely grated fresh gingerroot
1 can (10 oz) chunk white chicken, drained and flaked
1 Tbsp reduced-sodium soy sauce
1 egg white, lightly beaten
1/4 c mayonnaise
1 garlic clove, pressed
24 square wonton wrappers (found in cold produce section of grocery store)
Pantry Basil Oil (this is a Pampered Chef blend...regular vegetable oil would work too)

Dipping Sauce:
1/2 c red jalapeno jelly (I couldn't find this at Wal-Mart, but I did find it at grocery stores such as Albertson's)
1/4 c rice vinegar
2 Tbsp reduced-sodium soy sauce

Preheat oven to 425F. For potstickers, combine 1st 9 ingredients in a bowl. To assemble potstickers, place 12 wonton wrappers on pizza stone (baking sheet should work too...not sure if they will stick to the pan though so could use parchment paper to be sure) and lightly brush edges of each wonton with water using a pastry brush (or just your finger). Using a small spoon, place filling onto center of each wonton. Shape and seal wontons as desired (see options below). Lightly spray potstickers with oil. Repeat process with remaining wontons. Bake 12-15 mintues or until edges are golden brown.

Meanwhile, for dipping sauce, place jelly in bowl and microwave on high 30-40 seconds or until warm. Add vinegar and soy sauce and whisk until blended.

Serve potstickers with dipping sauce. Great as a party appetizer! Yields 24 potstickers.

WONTONS: Wonton wrappers are 3-inch square sheets of dough similar to pasta dough. They are used to make a variety of Asian-style dumplings, which are typically boiled, pan fried or deep fried. They can be found in the produce section of most supermarkets.

SHAPES TO FOLD WONTONS INTO:

Envelope: Brush all four edges of wonton with water. Fold one point over filling and overlap with the opposite point. Repeat with remaining two points.

Candy Wrapper: Brush only top edge of wonton with water. Beginning at bottom edge, roll wrapper to form a cylinder shape. Pinch to seal, leaving ends flared.

Pyramid: Brush all four edges of wonton with water. Fold up two opposite points toward the center and pinch to seal only at top. Fold up remaining two points toward center and pinch all seams to form pyramid shape.

Ruffle: Do not brush wonton with water. Fold edges up in a ruffled pattern, forming against filling and standing straight up. Do not pinch at top.