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1
Place spinach in large bowl; mix in chicken, 1 egg and next 10 ingredients.
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2
Beat remaining egg in small bowl.
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3
Place 1 egg roll wrapper on work surface; cut in half diagonally.
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4
Brush edges with beaten egg.
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5
Spoon heaping 1 tablespoon chicken filling into center of each half.
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6
Fold egg roll wrappers over filling, forming small triangles.
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7
Press edges together to seal.
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8
Repeat with remaining egg roll wrappers and filling.
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9
(Potstickers can be prepared ahead.
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10
Arrange in single layer on foil-lined baking sheet; cover with plastic wrap.
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11
Refrigerate up to 6 hours or freeze up to 3 days.
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12
If frozen, thaw potstickers before continuing with recipe.)
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13
Whisk plum sauce, 3/4 cup water and Sherry in small bowl to blend.
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14
Set aside.
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15
Heat 3 tablespoons vegetable oil in large nonstick skillet over medium heat.
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16
Working in batches, fry 4 potstickers at a time until brown on both sides, about 1 1/2 minutes per side.
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17
Transfer to paper-towel-lined plate to drain.
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18
Repeat with remaining potstickers in 5 more batches, adding 3 tablespoons vegetable oil (or more if necessary) per batch.
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19
Heat 5 tablespoons reserved plum-sauce mixture in another large skillet over medium heat.
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20
Add 4 potstickers and cook until chicken filling is cooked through, turning once, about 3 minutes.
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21
Transfer to platter.
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22
Repeat with remaining plum-sauce mixture and potstickers in 5 more batches.
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23
Serve potstickers immediately with Mint-Chili Sauce.
