Vegetable Potstickers
Source of Recipe
Betty Crocker
List of Ingredients
- 1 1/2 cups fat-free chicken broth
- 1 medium onion, finely chopped (1/2 cup )
- 1 medium celery stalk, finely chopped (1/2 cup)
- 1/2 cup thinly sliced cabbage
- 1/2 cup chopped mushrooms
- 1 tsp grated gingerroot
- 2 cloves garlic, finely chopped
- 1 tsp soy sauce
- 1 tsp dark sesame oil
- 1/2 package (16-ounce size) wonton skins (30 skins)
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, gingerroot, 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.
- Brush edges of 1 wonton skin with water. Place 1 heaping 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 each potsticker. Repeat with remaining wonton skins and vegetable mixture.
- Spray skillet with cooking spray; heat skillet over medium heat. Cook potstickers in skillet, pleated side up, about 1 minute or until bottom are light brown. Add remaining 3/4 cup broth. Cover and cook 5 to 8 minutes or until most of liquid is absorbed.
Final Comments
Makes 30 potstickers
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