| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Vegetables | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Finely shredded carrots |
| 1/2 | c | Chopped bean sprouts |
| 1 1/4 | c | Shredded green cabbage |
| 1/2 | c | Chopped green onions |
| 2 | ts | Chopped gingerroot |
| 1 | ts | Sesame oil |
| 1/4 | ts | White pepper |
| 1 | lg | Red bell pepper; finely chopped (3/4 cup) |
| 1 | Egg white | |
| 1 | pk | (10 ounces) round wonton skins |
| 2 | c | Vegetable broth |
| 4 | ts | Soy sauce |
INSTRUCTIONS
Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats on edge of one half of circle. Fold circle in half over vegetable mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and vegetable 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 the broth and 1 teaspoon of the 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. 16 servings (3 pot stickers each) Posted to Digest eat-lf.v097.n198 by Paradise~Manifest <ausetkmt@concentric.net> on Aug 6, 1997
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