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1 1/2 cups fat-free chicken broth
1 medium onion, finely chopped (1/2 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1/2 cup thinly sliced cabbage
1/2 cup chopped mushrooms
1 teaspoon grated ginger root
2 cloves garlic, finely chopped
1 teaspoon soy sauce
1 teaspoon dark sesame oil
1/2 package (16-ounce size) wonton wrappers (30 skins)


1. 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. Wipe out skillet.

2. Brush edges of 1 wonton skin with water. Place 1 heaping teaspoon vegetable mixture on center of skin. Fold skin in half over fillling and pinch edges to seal. Make creases in sealed edges to form pleats on one side of each pot sticker. Repeat with remaining wonton skins and vegetable mixture.

3. Spray skillet with cooking spray; heat skillet over medium heat. Cook pot stickers in skillet, pleated sides up, about 1 minute or until bottoms are light brown. Add remaining 3/4 cup broth. Coverand cook 5 to 8 minutes or until most of liquid is absorbed.


From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.