CHICKEN POT STICKERS

By ddma_34d

Ingredients

• 1 1/2 LBS GROUND CHICKEN
• 1/2 CUP (1 SMALL) RED BELL PEPPER, CHOPPED
• 1/2 CUP GREEN CABBAGE,SHREDDED
• 1/3 CUP ( 3 MEDIUM) GREEN ONIONS, CHOPPED
• 2 TSP GINGERROOT, CHOPPED
• 1 TSP SESAME OIL
• 1/4 TSP WHITE PEPPER
• 1 EGG WHITE
• 1 PKG (10 OZ) ROUND WONTON SKINS
• 2 CUPS CHICKEN BROTH
• 4 TSP REDUCED SODIUM SOY SAUCE

Details

Servings 16

Preparation

Step 1

MIX ALL INGRIEDIANTS EXCEPT WONTON SKINS, BROTH & SOY SAUCE. BRUSH EACH WONTON SKIN WITH WATER. PLACE 1 SCANT TBSP CHICKEN MIXTURE ON CENTER OF SKIN. PINCH 5 PLEATS ON EDGE OF ONE HALF OF CIRCLE.FOLD CIRCLE IN HALF OVER CHICKEN MIXTURE, PRESSING PLEATED EDGE TO UNPLEATED EDGE. REPEAT WITH REMAINING SKINS AND CHICKEN 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 BROTH & 1 TSP OF THE SOY SAUCE. COVER & COOK 5 MINUTES. UNCOVER & COOK 1 MINUTE LONGER OR UNTIL LIQIUUD IS EVAPORATED. REPEAT WITH REMAINING POT STICKERS, BROTH & SOY SAUCE.