Baked Pot Stickers Sweet Asian Dipping Sauce Chicken Egg Roll
Elevate your appetizer game with these Baked Pot Stickers and Chicken Egg Rolls, served alongside a luscious Sweet Asian Dipping Sauce. This recipe combines the best of two crowd favorites—crispy and golden pot stickers paired with hearty chicken egg rolls, all baked to perfection for a healthier twist. The filling bursts with bold flavors from tender ground chicken, fresh cabbage, carrots, aromatic ginger, and savory soy sauce, wrapped in delicately crisp wonton and egg roll wrappers. The homemade dipping sauce, a delightful blend of hoisin, honey, and a hint of rice vinegar, adds the perfect balance of sweetness and tanginess. Easy to make in just under an hour and baked instead of fried, this recipe offers a guilt-free indulgence perfect for parties, weeknight dinners, or as an impressive appetizer.
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Recipe Information
Ingredients
- 1 lb Ground chicken
- 2 cups Cabbage, finely shredded
- 1 Carrot, finely grated
- 3 Green onions, finely sliced
- 2 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 3 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 package Wonton wrappers
- 1 package Egg roll wrappers
- 2 tbsp Vegetable oil (for brushing)
- 1 tbsp Rice vinegar
- 3 tbsp Hoisin sauce
- 2 tbsp Honey
- 2 tbsp Water
- 1 tsp Cornstarch
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine ground chicken, shredded cabbage, grated carrot, sliced green onions, minced garlic, grated ginger, 2 tablespoons soy sauce, and sesame oil. Mix well to form the filling for both the pot stickers and chicken egg rolls.
To assemble the pot stickers, place a small spoonful of the filling onto the center of a wonton wrapper. Moisten the edges with water, fold in half to form a half-moon shape, and press the edges firmly to seal. Arrange on one of the prepared baking sheets.
To assemble the chicken egg rolls, place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon 2 tablespoons of filling onto the center, fold the bottom corner up over the filling, fold the sides inward to enclose, and roll tightly. Use water to seal the edges, then place on the second baking sheet seam-side down.
Brush the pot stickers and egg rolls with a light coating of vegetable oil. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
While the pot stickers and egg rolls bake, prepare the sweet Asian dipping sauce. In a small saucepan over medium heat, whisk together rice vinegar, hoisin sauce, honey, 1 tablespoon soy sauce, and water. Bring to a simmer.
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir the slurry into the saucepan and cook for 1-2 minutes, or until the sauce thickens. Remove from heat and let cool slightly.
Serve the baked pot stickers and chicken egg rolls with the warm sweet Asian dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 16.6 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
