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

1. 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.
2. 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.
3. 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.
4. 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.
5. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.

vegetable oil, green cabbage, water, chicken, green onions, gingerroot, salt, dark sesame oil, egg, garlic, wrappers, cornstarch, vegetable oil, water

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