Sunday, March 14, 2010


This a Pampered Chef recipe...a little time consuming, but made faster if you get an already cooked rotisserie chicken from the grocery store. I tried to include lots of pictures to help you along the way!

1 can (8 oz) water chesnuts, drained and finely chopped
1/2 cup thinly sliced green onion with tops
1/4 cup grated carrot (I use matchstix carrots)
1 tsp peeled and finely grated fresh gingerroot (*see note on gingerroot below)
10 oz chicken (I use rotisserie, but you can also use canned or get some fresh chicken breasts and boil them)
1 Tbsp soy sauce
1 egg white, lightly beaten
1/4 c mayo
1 garlic clove, pressed
24 square wonton wrappers (these can be found in the produce section of most supermarkets)

* A few things to know about gingerroot: Here is a picture:

When you purchase it from the grocery store, just break off a small don't have to purchase the entire root.

To store in the refrigerator, wrap it in a paper towel and put it in a sealed plastic bag. It will keep in the refrigerator for up to 3 weeks.

Gingerroot freezes well. If you have any left over, keep it wrapped in paper towel and in sealed plastic bag and it will keep in the freezer for up to 3 months.

Peel it with a vegetable peeler before using.


1. Preheat oven to 425.

2. Finely chop water chesnuts.

3. Thinly slice green onions (I use kitchen shears).

4. Grate carrot OR use matchstix carrots, like me! About a handful...

5. Finely grate gingerroot...I do this by using a microplane.

6. If using a rotisserie chicken or boiled chicken, finely chop...

7. Combine chicken, water chestnuts, green onions, carrot, gingerroot, soy sauce, egg white, mayo and garlic in a bowl and mix well.

8. To assemble potstickers, place 12 wonton wrappers onto smooth surface.

9. Lightly brush edges of each wonton with water.

10. Scoop filling onto center of each wonton.11. To assemble, fold one point over filling and overlap with the opposite point. Repeat with remaining two points.

12. Place potstickers on pan and repeat with remaining wontons.

13. Bake 12-15 minutes or until edges of potstickers are golden brown.

I serve mine with Hot Chinese Mustard, but you may want to try this dipping sauce:


1/2 c red jalapeno jelly

1/4 c rice vinegar

2 Tbsp soy sauce


Place jelly in small, microwaveable bowl and microwave on HIGH 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended.

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