1 1/2 pounds ground chicken
1/2 cup finely chopped red bell pepper (about 1
1/2 cup shredded green cabbage
1/3 cup chopped green onions (about 3 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 egg white
1 (10 ounce) package round wonton skins
2 cups chicken broth
4 teaspoons reduced-sodium soy sauce
Mix all ingredients except wonton skins, broth and soy sauce. Brush each
wonton skin with water. Place 1 scant tablespoon chicken mixture on center
of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half
over chicken mixture, pressing pleated edge to unpleated edge. Repeat with
remaining skins and chicken mixture.
Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat.
Cook 12 pot stickers at a time in skillet 3 minutes or until light brown;
turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover
and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has
evaporated. Repeat with remaining pot stickers, broth and soy sauce.
16 servings (3 pot stickers each)