Chicken Pot Stickers

Ingredients

• 2 teaspoons cornstarch 
• 0.5 teaspoon sesame oil dark
• 1  egg white 
• 1  garlic clove crushed
• 1 tablespoon gingerroot minced peeled
• 2 cups cabbage green finely chopped
• 0.3 cup green onions minced
• 0.5 pound ground chicken 
• 0.5 teaspoon salt 
• 2 teaspoons vegetable oil 
• 4 teaspoons vegetable oil divided
• 0.5 cup water 
• 1 cup water divided
• 30  won ton wrappers 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• pot

Directions

1. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat.
2. Add cabbage; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely.
3. Add chicken and next 6 ingredients (chicken through garlic) to bowl; stir well.
4. Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon chicken mixture into the center of each wrapper.
5. 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.
6. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.
7. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat.
8. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned.
9. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed.
10. Place pot stickers on a serving platter; set aside, and keep warm.
11. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.