Vegetable Pot Stickers

Asian hot vegetable appetizers- ready in less than an hour! MORE+ LESS-

By Betty Crocker Kitchens

May 14, 2010

1 1/2

cups fat-free chicken broth

medium onion, finely chopped (1/2 cup)

medium stalk celery, finely chopped (1/2 cup)

1/2

cup thinly sliced cabbage

1/2

cup chopped mushrooms

teaspoon grated gingerroot

cloves garlic, finely chopped

teaspoon soy sauce

teaspoon dark sesame oil

1/2

package (16-ounce size) wonton skins (30 skins)

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1

Heat 3/4 cup of the broth to boiling in 10-inch nonstick skillet over medium-high heat. Stir in onion, celery, cabbage, mushrooms, gingerroot, and garlic. Cook 5 to 8 minutes, stirring frequently and adding more broth if vegetables begin to stick, until vegetables are tender; remove from heat. Stir in soy sauce and sesame oil. Remove vegetable mixture from skillet. Wipe out skillet.
2

Brush edges of 1 wonton skin with water. Place 1 heaping teaspoon vegetable mixture on center of skin. Fold skin in half over filling and pinch edges to seal. Make creases in sealed edges to form pleats on one side of each pot sticker. Repeat with remaining wonton skins and vegetable mixture.
3

Spray skillet with cooking spray; heat skillet over medium heat. Cook pot stickers in skillet, pleated sides up, about 1 minute or until bottoms are light brown. Add remaining 3/4 cup broth. Cover and cook 5 to 8 minutes or until most of liquid is absorbed.

If you love making pot stickers and other dumplings, you may want to purchase a dumpling maker. These gadgets make quick work of filling, folding and crimping. Look for them at kitchenware stores or in the kitchen-gadget section of a department store.