INGREDIENTS

INSTRUCTIONS

*NOTE:  Original recipe called for 2 t vegetable oil...this much is not
needed. **NOTE: Original recipe called for 4 t vegetable oil...again, this
much is not needed.
Heat 1 t vegetable oil in a large nonstick skillet over medium-high heat.
Add cabbage; cook 9 min or until lightly browned, stirring frequently.
While cabbage cooks, add 1/2 C water, 1 T at a time, to keep cabbage from
sticking to pan.   Spoon cabbage into a medium bowl; let cool completely.
Add chicken an next 6 ingredients (chicken thru garlic) to bowl; stir well.
Working with 1 won ton wrapper at a  time (cover remaining won ton wrappers
to keep them from drying out), spoon about 1 T chicken mixture into the
center of each wrapper.
Moisten edges of wrapper with water, and bring 2 opposite corners to
center, pinching points to seal. Bring the remaining 2 corners to center,
pinching points to seal. Pinch 4 edges together to seal. Place pot stickers
on a large baking sheet sprinkled with cornstarch; cover loosely with a
towel to keep them from drying out.
Heat 1 t vegetablel oil in a large nonstick skillet over medium heat. Place
half of pot stickers in bottom of skillet; cook 3 min or until bottoms are
lightly browned.  Add 1/2 C water to skillet; cover and cook 3 min or until
the liquid is absorbed.  Place pot stickers on a serving platter; set
aside, and keep warm.
Wipe the skillet with a paper towel.  Repeat procedure with remaining
vegetable oil, remaining pot stickers, and remaining water.
Yield:  30 appetizers Serving size: 1 pot sticker
Excellent!!
Entered into MasterCook and tested for you by Reggie Dwork
<reggie@reggie.com>
Recipe By     : Cooking Light, Mar 1996, pg 168
Posted to EAT-L Digest 24 Sep 96
Date:    Wed, 25 Sep 1996 15:39:42 -0700
From:    Reggie Dwork <reggie@REGGIE.COM>
NOTES : Cal  42 Fat 1.3g Carbs 5.1g Fiber 0g Protein 2.3g Sodium 91mg CFF
27.9%

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