Chicken Pot Stickers (WW Points=6)
Source: Weight Watchers New Complete Cookbook
Servings: 4

Wonton skins are available fresh or frozen in Asian specialty, stores and some supermarkets. Fresh wonton skins will keep for about five days wrapped in plastic wrap and stored in the refrigerator.

2 tablespoons chili sauce
1 tablespoon minced cilantro
1 tablespoon reduced-sodium teriyaki sauce
1 teaspoon rice-wine vinegar
1/2 teaspoon grated peeled gingerroot
Pinch cayenne pepper
1/2 pound ground skinless chicken breast
1/2 cup finely shredded napa cabbage
1 scallion, minced
2 teaspoons reduced-sodium soy sauce
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1/4 teaspoon mustard powder
1/8teaspoon freshly ground pepper
20 wonton skins (3-inch squares)
4 teaspoons peanut oil
1 cup low-sodium chicken broth
1 teaspoon all-purpose flour
1 tablespoon sesame seeds, toasted

To prepare the sauce, in a small howl, combine the chili sauce, cilantro, teriyaki sauce, vinegar, gingerroot and cayenne.

To prepare the filling, in a medium bowl, combine the chicken, cabbage, scallion, soy sauce, dissolved cornstarch, mustard and pepper.

Cover the wontons with plastic wrap; have a small howl of water near your work area. Working with one wonton at a time, spoon 2 teaspoons of the filling into the center of each wonton. Moisten the edges of the wonton with water; fold diagonally to form a triangle. Seal the edges, pressing our any air. Repeat with the remaining wontons and filling.

In a large nonstick skillet, heat the oil until it’s almost smoking. Place the dumplings in a circle in the skillet; reduce the heat slightly and cook until the bottoms are golden, 5—7 minutes.

Meanwhile, in a small saucepan, bring the broth to a boil. Remove from the heat; sprinkle in the flour and stir until the flour is dissolved, Pour the broth over the dumplings; cook, partially covered, until the liquid evaporates. Uncover and cook until the bottoms are crisp. Carefully loosen the dumplings with a spatula. Serve, sprinkled with the sesame seeds, with the sauce on the side.

Per serving: 262 Calories, 7 g Total Fat. 1 g Saturated
Fat, 36 mg Cholesterol, 570 mg sodium, 29 g Total
Carbohydrate, 0 g Dietary Fiber, 19 g Protein, 60 mg
Calcium. POINTS per serving: 6