Thai Pot Stickers

Name: Thai Pot Stickers
Ingredients: Vegetable cooking spray; 1/2 teaspoon vegetable oil; 1 tablespoon peeled, minced gingerroot; 1 tablespoon minced garlic; 3/4 cup finely shredded cooked chicken breast (skinned before cooking and cooked without salt); 1/4 cup minced water chestnuts; 2 tablespoons minced fresh cilantro; 1 tablespoon minced fresh mint; 1 teaspoon sesame seeds, lightly toasted; 1/2 teaspoon ground cumin; 1/8 teaspoon salt; 8 egg roll wrappers; 1 tablespoon water; 1 tablespoon vegetable oil; 2/3 cup water; 1/4 cup no-sugar-added apricot spread; 1/3 cup reduced-sodium teriyaki sauce; 1 tablespoon hot sauce; 1 tablespoon lime juice

19 ingredients

4 steps

Ingredients

Vegetable cooking spray
1/2 teaspoon vegetable oil
1 tablespoon peeled, minced gingerroot
1 tablespoon minced garlic
3/4 cup finely shredded cooked chicken breast (skinned before cooking and cooked without salt)
1/4 cup minced water chestnuts
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1 teaspoon sesame seeds, lightly toasted
1/2 teaspoon ground cumin
1/8 teaspoon salt
8 egg roll wrappers
1 tablespoon water
1 tablespoon vegetable oil
2/3 cup water
1/4 cup no-sugar-added apricot spread
1/3 cup reduced-sodium teriyaki sauce
1 tablespoon hot sauce
1 tablespoon lime juice

Directions

1

Coat a large nonstick skillet with cooking spray; add 1/2 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.
2

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. Continue folding back and forth into a triangle to end of wrapper half. Repeat procedure with remaining wrapper halves and chicken mixture.
3

Coat skillet with cooking spray; add 1 tablespoon oil. Add filled egg roll wrappers; cook 1 minute on each side or until golden. Add 2/3 cup water; cook 5 minutes or until water evaporates, turning once.
4

Combine apricot spread and remaining ingredients; stir well. Serve pot stickers with apricot sauce.