Chinese Potstickers

June 17, 2010 Posted by Site Owner

These baked potstickers are sure to be a hit for a first course or appy. Baking them on stoneware assures the bottoms will not be burned or gooey.



1/2 cup canned water chestnuts, drained and finely chopped

1/2 cup green onions, thinly sliced

1/4 cup carrot, grated

2 tsp gingerroot, grated (fresh is always best)

1 can (184 g) flakes of turkey, drained

1 TBSP soy sauce

1 egg white

1/4 cup mayonnaise (not salad dressing or Miracle Whip)

2 cloves of garlic, pressed

24 square won ton wrappers

Dipping Sauce:

1/2 cup red or green jalapeno jelly (heat in the microwave on high 30 seconds)

1/4 cup rice vinegar

2 TBSP soy sauce



Preheat oven to 425F. Thoroughly combine all ingredients except the won ton wrappers. Place 12 wrappers on a cutting board side-by-side. Using a pastry brush, lightly brush the surface with water. Place 1 heaping tablespoon of the turkey mixture in the centre of the wrapper. You can now make different designs of "purses", "pyramids" or "candy wrappers." For pyramids as shown, fold two opposite corners of the wrapper toward the centre and pinch to seal the top only. Fold up the remaining corners to the centre and then pinch all the seams to form the pyramid. Use your imagination for other shapes.

Place the bundles on a cookie sheet or preferably a stoneware dish or pizza stone. Spray lightly with a basil flavoured oil or a non-stick cooking spray. Repeat with the remaining won ton wrappers. (I doubled the recipe so that I could use up all the wrappers in one package of 48.) Bake for 12-15 minutes or until the tops are browned.

Dipping Sauce:

Add the vinegar and soy sauce to the heated jalapeno jelly. Stir until well mixed. Serve with the potstickers. Enjoy.


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