Thai Pot Stickers

• 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

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.

vegetable cooking spray, vegetable oil, gingerroot, garlic, chicken, water chestnuts, fresh cilantro, fresh mint, sesame seeds, ground cumin, salt, egg roll wrappers, water, vegetable oil, water, nosugar, teriyaki sauce, hot sauce, lime juice

Taken from www.myrecipes.com/recipe/thai-pot-stickers (may not work)