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