| 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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