Chicken Pot Stickers

2 teaspoons vegetable oil
2 cups finely chopped green cabbage
1/2 cup water
1/2 pound ground chicken or turkey
1/3 cup minced green onions
1 tablespoon minced peeled gingerroot
1/2 teaspoon salt
1/2 teaspoon dark sesame oil
1 egg white
1 garlic clove, crushed
30 won ton wrappers
2 teaspoons cornstarch
4 teaspoons vegetable oil, divided
1 cup water, divided

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely. Add chicken and next 6 ingredients (chicken through garlic) to bowl; stir well.
Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon chicken mixture into the center of each wrapper.
Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.
Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.
Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.
Yield: 30 appetizers (serving size: 1 pot sticker)

NUTRITION PER SERVING
CALORIES 40(32% from fat); FAT 1.4g (sat 0.3g,mono 0.4g,poly 0.6g); PROTEIN 2.3g; CHOLESTEROL 7mg; CALCIUM 7mg; SODIUM 86mg; FIBER 0.1g; IRON 0.3mg; CARBOHYDRATE 4.4g
Jim Fobel
Cooking Light, MARCH 1996