Ingredients
1 1/2
pounds ground chicken
1/2
cup shredded green cabbage
1/3
cup chopped green onion (4 medium)
2
teaspoons chopped gingerroot
1
teaspoon sesame oil
1/4
teaspoon white pepper
1
small red bell pepper, finely chopped (1/2 cup)
1
egg white
1
package (10 ounces) round wonton skins
2
cups Progresso™ chicken broth (from 32-ounce carton)
4
teaspoons soy sauce
Preparation
Mix all ingredients except wonton skins, broth and soy sauce.
Brush each wonton skin with water. Place slightly less than 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats along edge of 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 cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.
