CHICKEN POTSTICKERS

FOR THE FILLING:
1 1/2 lbs. ground chicken(great with ground turkey also)
1/2 cup finely chopped red bell pepper
1/2 cup shredded green cabbage
1/3 cup chopped green onions
1 egg, beaten
2 tsp. chopped gingerroot
1 tsp. sesame oil
1/4 tsp. white pepper
FOR THE POTSTICKERS:
1 package of round wonton skins
water
2 cups chicken broth
4 tsp. soy sauce

Mix all ingredients for the filling.

Brush each wonton skin with water. Place 1 scant tablespoon of filling on center of skin. Pinch 5 pleats on edge of one half of circle. Fold circle in half over mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and mixture.

Spray 12-inch skillet with nonstick cooking spray (I have also just used a pat of butter). Heat over medium heat.

Cook 12 potstickers at a time in skillet 3 minutes or until light brown; turn. Stir in 1/2 cup of broth and 1 teaspoon of soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated.

Repeat with remaining potstickers, broth and soy sauce.