Instructions: *NOTE: Original recipe called for 2 t vegetable oil...this much is not needed.

**NOTE: Original recipe called for 4 t vegetable oil...again, this much is
not needed.

Heat 1 t vegetable oil in a large nonstick skillet over medium-high heat.

Add cabbage; cook 9 min or until lightly browned, stirring frequently.

While cabbage cooks, add 1/2 C water, 1 T at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely.

Add chicken an next 6 ingredients (chicken thru garlic) to bowl; stir well.

Working with 1 won ton wrapper at a time (cover remaining won ton wrappers
to keep them from drying out), spoon about 1 T chicken mixture into the center of each wrapper.

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.

Heat 1 t vegetable oil in a large nonstick skillet over medium heat.

Place
half of pot stickers in bottom of skillet; cook 3 min or until bottoms are lightly browned. Add 1/2 C water to skillet; cover and cook 3 min or until
the liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.

Wipe the skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.

Yield: 30 appetizers
Serving size: 1 pot sticker

These were really excellent!!

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