Instructions: Heat 3/4 cup of the broth to boiling in 10-inch nonstick skillet over medium-high heat. Stir in onion, celery, cabbage, mushrooms, ginger root, and garlic. Cook 5 to 8 minutes, stirring frequently and adding more broth if vegetables begin to stick, until vegetables are tender. Remove from heat. Stir in soy sauce and sesame oil. Remove vegetable mixture from skillet. Wash and dry skillet.

Brush edges of one wonton skin with water. Place 1 teaspoon vegetable mixture on center of skin. fold skin in half over filling and pinch edges to seal. Make creases in sealed edges to form pleats on one side of potsticker. Repeat with remaining wonton skins and vegetable mixture.

Spray skillet with nonstick cooking spray. Heat skillet over medium heat.

Cook potstickers in skillet, pleat sides up, about 1 minute or until bottoms are light brown. Add remaining 3/4 cup broth. Cover and cook 5 to 8 minutes or until most of the liquid is absorbed.

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