Vegetable Pot Stickers - cooking recipe

Ingredients

1 1/2 c. fat-free chicken broth
1 medium onion, finely chopped
1 medium stalk celery, finely chopped
1/2 c. thinly sliced cabbage
1/2 c. chopped mushrooms
1 tsp. grated ginger root
2 cloves garlic, finely chopped
1 tsp. soy sauce
1 tsp. dark sesame oil
1/2 pkg. wonton skins (30 skins)

Preparation

Heat 3/4 cup of chicken broth to boiling in 10-inch nonstick skillet over medium high heat.
Stir in onion, celery, cabbage, mushroom, 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.
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 pot sticker.
Repeat with remaining wonton skins and vegetable mixture.
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 of broth.
Cover and cook 5 to 8 minutes or until most of liquid is absorbed.