Pot Stickers

• 1/4 cup plum sauce
• 2 tablespoons low-sodium soy sauce
• 3 green onions
• 1 tablespoon chopped peeled fresh ginger
• 2 garlic cloves
• 1/3 cup fresh cilantro leaves, loosely packed
• 2 (3/4-inch-thick) center-cut boneless pork loin chops
• 1 large egg, separated
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 24 won ton wrappers
• 2 teaspoons sesame oil, divided
• 1 (14-ounce) can fat-free, less-sodium chicken broth

1. Combine plum sauce and soy sauce in a small bowl; stir well. Cover and chill.
2. Place green onions and next 3 ingredients in a food processor; pulse 10 times or until mixture is finely chopped. Remove from food processor, and place in a large bowl.
3. Trim fat from pork; slice pork into thin slices. Place pork in food processor; pulse until pork is finely ground. Add pork to green onion mixture. Stir in egg yolk, salt, and pepper until thoroughly combined.
4. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 1 rounded teaspoon pork mixture onto center of each wrapper. Moisten edges of dough with beaten egg white, and bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Place pot sticker on a platter; cover loosely with a towel to keep from drying. Repeat procedure with remaining pork mixture and won ton wrappers.
5. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-low heat. Arrange half of pot stickers in pan. Cook 3 minutes on each side or until lightly browned. Remove from pan; set aside. Repeat procedure with remaining sesame oil and pot stickers.
6. Return pot stickers to pan; add broth. Bring to a boil. Cover, reduce heat, and simmer 3 minutes. Remove pot stickers from pan using a slotted spoon; serve with plum sauce mixture.

plum sauce, soy sauce, green onions, fresh ginger, garlic, fresh cilantro, center, egg, salt, red pepper, wrappers, sesame oil, chicken broth

Taken from www.myrecipes.com/recipe/pot-stickers (may not work)