1 1/2 pounds ground chicken
1 small red bell pepper, finely chopped
1/2 cup green cabbage, shredded
3 pieces green onion, sliced
2 teaspoons gingerroot, finely chopped
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 egg white
1 (10 ounce) package round wonton wrapper
2 cups chicken broth
4 teaspoons reduced-sodium soy sauce

Mix all ingredients except wonton wrapper, broth and soy sauce. Brush each wonton wrapper with water. Place 1-tablespoon chicken mixture on the center of wonton wrapper. Fold circle in half over chicken mixture and press together, pinching to form small pleats. Repeat with remaining wrappers and chicken mixture.

Spray large nonstick skillet with cooking spray and heat over medium heat. Cook 12 pot stickers at a time about 3 minutes on each side, until lightly browned. Stir in 1/2 cup broth and 1 teaspoon of the soy sauce, cover and cook 5 minutes. Uncover and cook 1 minute or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce.

Makes 16 Servings
Serving Size: 2 won tons