Recipe ingredients and directions:

3/4 cup finely shredded carrots

1/2 cup chopped bean sprouts

1-1/4 cup shredded green cabbage

1/2 cup chopped green onions

2 teaspoons chopped gingerroot

1 teaspoon sesame oil

1/4 teaspoon white pepper

1 large red bell pepper, finely chopped (3/4 cup)

1 egg white

1 package (10 ounces) round wonton skins

2 cups vegetable broth

4 teaspoons soy sauce

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)

Category: Asian Recipes