Yield: 1 Servings
|¾ cup||Finely shredded carrots|
|½ cup||Chopped bean sprouts|
|1¼ cup||Shredded green cabbage|
|½ cup||Chopped green onions|
|2 teaspoons||Chopped gingerroot|
|1 teaspoon||Sesame oil|
|¼ teaspoon||White pepper|
|1 large||Red bell pepper; finely chopped (3/4 cup)|
|1 pack||(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 ½ 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@...> on Aug 6, 1997