1 1/2 pounds ground chicken

1/2 C. shredded green cabbage

1/3 C. chopped green onion (4 medium)

2 tsp. chopped gingerroot

1 tsp. sesame oil

1/4 tsp. white pepper

1 small red bell pepper, finely chopped (1/2 C.)

1 egg white

1 package (10 oz.) round wonton skins

2 C. chicken broth

4 tsp. soy sauce

 

Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place slightly less than 1 T. 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. 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 C. of the broth and 1 tsp. 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.