These crispy baked chicken dumplings are a delightful twist on traditional potstickers, offering a healthier and easier preparation method while maintaining their delicious flavor.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated to achieve even baking.
In a mixing bowl, combine the ground chicken, chopped water chestnuts, sliced green onions, grated carrot, fresh ginger, low-sodium soy sauce, egg white, light mayonnaise, and minced garlic. Mix until well combined.
Mix thoroughly to ensure all ingredients are evenly distributed for consistent flavor.
Lay out the wonton wrappers on a clean, dry surface. Place a small spoonful of the filling in the center of each wrapper.
Avoid overfilling the wrappers to prevent them from bursting during baking.
Brush the edges of each wrapper with water, then fold and seal them securely in your preferred shape.
Press the edges firmly to ensure they are sealed properly.
Place the dumplings on a baking sheet lined with parchment paper. Lightly brush them with oil for a golden finish.
Spacing the dumplings apart prevents them from sticking together.
Bake in the preheated oven for 12-15 minutes or until golden brown and crispy.
Check the dumplings halfway through to ensure even browning.
In a small bowl, whisk together the apricot jam, rice vinegar, and soy sauce until smooth.
Adjust the sauce's sweetness or tanginess to your preference by varying the jam or vinegar.
Serve the baked dumplings warm with the dipping sauce on the side.
Garnish with sesame seeds or chopped green onions for added presentation.
