Chicken Potstickers with Chili Dipping Sauce

Steaming the dumplings makes for a great healthy hors d’oeuvre. These can also be prepared ahead and frozen.

Makes 40 pieces

¾ pound ground chicken
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
4 egg whites
¾ cup chopped scallions
½ cup chopped cilantro
1½ Tbsp. Minced ginger
2 cloves garlic, minced
1 Tbsp. Soy sauce
2 tsp. chili-garlic sauce
1 ½ tsp. sesame oil
½ tsp. black pepper
½ tsp. salt

2 egg whites, beaten

1  12 oz. pkg.Wonton wrappers

Dipping Sauce

½ cup Soy sauce
2 tsp. grated ginger
3 Tbsp. Chili sauce
1 Tbsp. honey

Place spinach in large bowl, mix in chicken, beaten egg whites, scallions, cilantro, ginger, garlic, soy sauce, chili-garlic sauce, sesame oil, salt and pepper.

Place 1 wonton wrapper on work surface.  Brush edge with beaten egg whites.  Add 1 Tbsp. Of chicken mixture to wonton, fold over and crimp edges with fork to seal. Repeat with remaining chicken mixture and wonton wrappers. Place on baking sheet lined with foil.

Steam dumplings in batches for 4 – 5 minutes, turning once.

Serve with dipping sauce.