1 1/2 lbs. ground chicken (great with ground turkey also)
1/2 cup finely chopped red bell pepper
1/2 cup shredded green cabbage
1/3 cup chopped green onions
2 tsp. chopped gingerroot
1 tsp. sesame oil
1/4 tsp. white pepper
1 egg
1 package of round wonton skins
2 cups chicken broth
4 tsp. soy sauce
Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 scant tablespoon of mixture on center of
skin. Pinch 5 pleats on edge of one half of circle. Fold circle in half over mixture, pressing pleated edge to
un-pleated edge. Repeat with
remaining skins and 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 broth and 1 teaspoon of 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.
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