Chicken Pot Stickers
Cooking LIght - makes 20-30

I know everyone buys these from the frozen section at the local grocery now. But sometimes it's just fun to make your own...
2 cups cabbage, finely chopped
1/2 pound ground chicken
1/4 cup minced scallion
1 tablespoon minced fresh ginger
1/2 teaspoon salt
1/2 teaspoon sesame oil
 1 egg white
1 clove garlic, minced
30 square won-ton wrappers
cornstarch
4 teaspoons vegetable or canola oil, divided
1 cup water, divided
1 Heat a nonstick skillet or wok over medium high heat. Add cabbage and cook briefly; then add small amount of water to pan and cover to steam. Continue steaming and tossing until cabbage becomes tender. Transfer cabbage to a medium sized bowl and allow to cool completely.
2 Add chicken and next 6 ingredients (chicken thru garlic) to the cabbage; combine well.
3 Working with one 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.
4 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.
5 Heat 2 teaspoons of oil in a large nonstick skillet over medium high heat. Place half of the potstickers in bottom of skillet; cook 3 minutes or until bottoms are brown. Add 1/2 cup of water to skillet; cover and cook 3 minutes or until liquid is gone. If pot stickers are not done at this point, add more water and continue to steam until done.

6 Wipe skillet with a paper towel and repeat procedure with remaining vegetable oil, pot stickers and water.
7 Serve with sauce made of 1 part rice vinegar & 2 parts soy sauce.