Looking for appetizer ideas to help ring in the New Year?

Team Cook partner Kim Yordt makes this fantastic side for family & friends during the holidays.

The Pampered Chef ®
Baked Potstickers with Sweet Asian Dipping Sauce

Potstickers

1 can (8 ounces) water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions with tops
1/4 cup grated carrot
1 teaspoon peeled and finely grated fresh gingerroot
1 can (10 ounces) chunk white chicken, drained and flaked
1 tablespoon reduced-sodium soy sauce
1 egg white, lightly beaten
1/4 cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil

Dipping Sauce

1/2 cup red jalapeño jelly
1/4 cup rice vinegar
2 tablespoons reduced-sodium soy sauce

Preheat oven to 425°F. For potstickers, finely chop water chestnuts using Food Chopper. Thinly slice green onions using Chef's Knife. Grate carrot using Deluxe Cheese Grater. Finely grate gingerroot using Microplane® Adjustable Grater. In Stainless (2-qt.) Mixing Bowl, combine chicken, water chestnuts, green onions, carrot, gingerroot, soy sauce, egg white, mayonnaise and garlic pressed with Garlic Press; mix well using Classic Scraper.

To assemble potstickers, place 12 wonton wrappers onto smooth side of Large Grooved Cutting Board. Lightly brush edges of each wonton with water using Pastry Brush (see Wonton Shapes). Using Small Scoop, place a mounded scoop of filling onto center of each wonton. Shape and seal wontons as desired. Place potstickers on Large Round Stone; lightly spray with basil oil using Kitchen Spritzer. Repeat with remaining wontons. Bake 12-15 minutes or until edges of potstickers are golden brown. Remove from oven to Stackable Cooling Rack.

Dipping Sauce

Place jelly in Small Batter Bowl. Microwave on HIGH 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended using Stainless Mini Whisk. Transfer potstickers to Simple Additions® Rectangle Platter using Chef's Tongs; serve with dipping sauce.

Yield: 24 potstickers

Note: The easiest fold is the Envelope: Brush all four edges of wonton. Fold one point over filling and overlap with the opposite point. Repeat with remaining two points.