| 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 |
| 1. | Mix all ingredients except wonton skins, broth and soy sauce. |
| 2. | 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. |
| 3. | 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. |
|
| Purchased sweet-and-sour sauce or soy sauce is a convenient pot sticker match. |
|
| Getting these little stickers to stick just the right amount may take a little practice. Don’t be discouraged if a few tear when you try to get them out of the skillet—they’ll still taste great! |
Nutrition Information:
110 ( 25 ); 3 g ( 1 g); 35 mg; 250 mg; 11 g ( 1 g); 11 g 6 %; 8 %; 0%; 6 % 1 ; 1