Homemade Baked Pot Stickers

Who doesn’t love pot stickers? Some  of my favorite Chinese foods are pot sticker, crab won-ton, and sweet and sour chicken. Some days though I just don’t want to leave the house to get them. In those few cases I pull out my handy dandy recipes and go to work.

Our pot stickers are baked. I have nothing against deep fried or steamed pot stickers but baked ones are easier to make; at least I think so. They are crunchy and I can control the filling to my desirer. I have typed up the recipe below and added a few of my own notes to it.

Baked Pot Stickers
1 can (8 oz) water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions and tops
1/4 cup grated garrot
1 tsp peeled and finely grated fresh ginger-root
1 can (10 oz) chunk white chicken, drained and flaked *I leave this out usually or sub with shrimp*
1 tbsp reduced-sodium soy sauce *I use regular soy-sauce*
1 egg white, lightly beaten
1/4 cup mayonnaise
1 garlic clove, pressed *1? I use like 3, we love garlic. We also mince it.*
24 square wonton wrappers (found in produce section, by the fresh herbs)
Basil Oil or regular *I didn’t use it*

Preheat oven to 425.
1) Finely chop water chestnuts. Thinly slice green onions. Finley grate carrot and ginger root.
2) Combine (chicken) ginger-root, soy sauce, egg white, mayonnaise, and garlic. 

3) Place wrappers on smooth surface. Lightly brush edges with water *Very important*. Place 1 round tsp of filling in the center of the wrapper.

4) Fold the edges however you want. We typically do triangles for the easy of it. You can also fold them in an envelope shape (pull the edges to the center and overlap the edges).

5) Lightly brush or spray with oil and then bake 12-15 minutes or until the edges are golden brown. 

Dipping Sauce
1/2 cup red jalapeno jelly
1/4 cup rice vinegar
2 tbsp soy sauce

1) Microwave jelly high on for 30-40 seconds or until warm.
2) Add vinegar and soy sauce
3) Whisk until well blended.

Another favorite recipe, which we typically make with the pot stickers, is Lemon/Orange sauce. This sauce is easy to make.

Lemon/Orange Sauce
1/4 cup Lemon/Orange sauce *I use fresh juiced Oranges and Lemons*
2 tbsp sugar
1/4 cup water
1 tsp cornstarch

1) Whisk together lemon/orange juice, sugar, water, and cornstarch
2) Bring to a boil and whisk constantly until thickened then keep warm.

I find both of the recipes above very easy to make and versatile. Most of my other Chinese recipes come from Nancie McDermott’s book Quick and Easy Chinese; you can find it Here.

Enjoy!