Thai pot stickers

Yield: 16 servings

Measure Ingredient
\N \N Vegetable cooking spray
½ tablespoon Gingerroot; peeled --
\N \N Minced
1 tablespoon Garlic -- minced
¾ cup Finely shredded cooked
\N \N Chicken breast (skinned
\N \N Before cooking and cooked
\N \N Without salt)
¼ cup Water chestnuts -- minced
2 tablespoons Fresh cilantro -- minced
1 tablespoon Fresh mint -- minced
1 teaspoon Sesame seeds -- lightly
\N \N Toast
½ teaspoon Ground cumin
⅛ teaspoon Salt
8 \N Egg roll wrappers
1 tablespoon Water
1 tablespoon Vegetable oil
⅔ cup Water
¼ cup No-sugar added apricot
\N \N Spread
⅓ cup Reduced-sodium teriyaki
\N \N Sauce
1 tablespoon Hot sauce
1 tablespoon Lime juice


When you brown the pot stickers and then cook them in water, they have only a fraction of the calories and fat of the deep fat-fried Thai Wontons. Coat a large nonstick skillet with cooking spray; add ½ teaspoon oil. Place over medium-high heat until hot. Add gingerroot and garlic; cook, stirring constantly, until tender.

Remove from heat, and stir in chicken and next 6 ingredients.

Cut egg roll wrappers in half lengthwise. Lightly brush edges with 1 tablespoon water. Place about 1 tablespoon chicken mixture at base of a wrapper half; fold the right bottom corner over to form a triangle to end

of wrapper half. Repeat procedure with remaining wrapper halves and chicken mixture. Coat skillet with cooking spray; add 1 tablespoon oil. Add filled egg roll wrappers; cook 1 minute oneach side or until golden. Add ⅔ cup water; cook 5 minutes or until water evaporates, turning once. Combine apricot spread and remaining ingredients; stir well. Serve pot stickers with apricot sauce. Yield: 16 appetizers.

Per appetizer: Calories 53 (29% from fat) Carbohydrate 5⅖ g Protein 3.7g Fat 1.7g (Sat. Fat 0.4g) Cholesterol 19 mg Sodium 158mg Source: Light & Luscious, Oxmoor House

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