1. In a bowl, combine water and mushrooms, cover and let soak for 5 minutes. 2. Drain, discard stems, and mince caps. 3. In a large non-stick skillet, heat vegetable oil over medium-high heat until hot; saute mushrooms in oil with onions and ginger. 4. Add cabbage and cook until cabbage is lightly browned (9 minutes), stirring frequently; while cabbage is cooking add water 1 tbsp at a time to keep it from sticking to the pan, if needed. 5. Spoon cabbage mixture into a medium sized bowl and let it cool. 6. Add chicken and next 5 ingredients to the bowl and mix well. 7. Working with one wonton wrapper at a time (keep the rest covered so they don't dry out), spoon a tablespoon full of the mixture into the middle of the wrapper; moisten the edges with water. 8. Bring two points (diagonal corners) in to the center, and pinch together. 9. Bring the other two corners in and pinch together; and pinch the 4 edges together to seal. 10. Sprinkle a baking sheet with cornstarch, and place pot stickers on baking sheet as you finish sealing them (keeping finished ones covered with a towel to keep them from drying out). 11. In a large non-stick skillet, heat vegetable oil over medium heat until hot. 12. Place 15 pot stickers in bottom of skillet and cook until bottoms are lightly browned (3 minutes). 13. Add broth to skillet and cook, covered, until liquid is absorbed (3 minutes). 14. Set finished pot stickers aside, and keep warm. 15. Wipe skillet out with a paper towel, and repeat the process with the other pot stickers. 16. Serve with soy sauce or other sauce for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
