1. Line rimmed baking pan with parchment paper. In large skillet, cook and stir chicken and celery over medium-high heat 8 minutes or until browned, breaking up chicken into very small pieces with side of spoon. Add onions, sauce and garlic powder; cook and stir 2 minutes or until heated through. Transfer to bowl; let cool 10 minutes. Makes about 1 1/2 cups.

2. Place 12 wrappers on work surface with 1 corner of each facing you; place 1 tablespoon chicken mixture in center of each wrapper. Brush top corner of wrappers with water; fold top corner over filling and press edges of wrappers to seal. Place on prepared pan and cover with damp paper towel; repeat with remaining wrappers and chicken mixture.

3. In large skillet, heat 1 1/2 tablespoons oil over medium-high heat. Add 12 potstickers; cook 3 minutes or until golden brown, turning once. Add 1/4 cup stock and cover; reduce heat to medium and cook 2 minutes or until wrappers are tender and most liquid is absorbed. Repeat with remaining 1 1/2 tablespoons oil, 12 potstickers and 1/4 cup stock. Makes 24 potstickers.

4. Serve potstickers with dressing for dipping.

• 16 g Total fat
• 3 g Saturated fat
• 31 mg Cholesterol
• 515 mg Sodium
• 15 g Carbohydrates
• 1 g Fiber
• 1 g Sugars
• 0 g Added sugars
• 8 g Protein