3 Tablespoons Jansal Valley Olive Oil
2 oz Onion, diced fine
2 oz Celery, diced fine
2 oz Carrot, diced fine
1 package Jansal Valley Smoked Chicken, removed from bone and shredded
3 Tablespoons Jansal Valley Styrian Pumpkin Seed Oil
½ cup Toasted Pepitas, chopped
1 Tablespoon Worcestershire Sauce
½ cup Chicken Stock
¾ cup Bread Crumbs

1 Package Jansal Valley Wonton Skins
1 Egg

For the gastrique:
1 oz Shallot, minced
1 Tablespoon Jansal Valley Olive Oil
2 Tablespoons Fondo Di Toscana White Balsamic Vinegar
1 Jar Kilchurn Estate Red Pepper Jelly with Chili

1. Sauté the celery, onion and carrot in olive oil until soft. Add smoked chicken and pumpkin seed oil and continue to sauté until heated through. Add pepitas, worcestershire sauce, stock and bread crumbs. Mix to combine and transfer to a sheet pan to cool stuffing.

2. Lay out the wonton skins and brush the edges with egg wash. Place about 1 ½ teaspoons in the middle of each wonton skin. Fold the wontons in half to make a triangle. Brush the three corners with egg wash and fold corners into the middle of the wonton.

3. To make the gastrique, sauté the shallot in olive oil until soft. Add White Balsamic Vinegar and reduce by half. Add Red Pepper Jelly and reduce heat to low. Cook over low heat for 5 minutes.

4. To finish Potstickers. Heat a small amount of oil in a sauté pan over medium heat. Add Potstickers and cook on one side for 3 minutes turn over and add 2-3 tablespoons of water and cover pan. Cook for another 3 minutes adding water if necessary to steam Potstickers.

5. Place Potstickers on a plate and drizzle with the gastrique.

Makes approximately 36 Potstickers.