-
1
In a bowl, combine water and mushrooms, cover and let soak for 5 minutes.
-
2
Drain, discard stems, and mince caps.
-
3
In a large non-stick skillet, heat vegetable oil over medium-high heat until hot; saute mushrooms in oil with onions and ginger.
-
4
Add cabbage and cook until cabbage is lightly browned (9 minutes), stirring frequently; while cabbage is cooking add water 1 tbsp at a time to keep it from sticking to the pan, if needed.
-
5
Spoon cabbage mixture into a medium sized bowl and let it cool.
-
6
Add chicken and next 5 ingredients to the bowl and mix well.
-
7
Working with one wonton wrapper at a time (keep the rest covered so they don't dry out), spoon a tablespoon full of the mixture into the middle of the wrapper; moisten the edges with water.
-
8
Bring two points (diagonal corners) in to the center, and pinch together.
-
9
Bring the other two corners in and pinch together; and pinch the 4 edges together to seal.
-
10
Sprinkle a baking sheet with cornstarch, and place pot stickers on baking sheet as you finish sealing them (keeping finished ones covered with a towel to keep them from drying out).
-
11
In a large non-stick skillet, heat vegetable oil over medium heat until hot.
-
12
Place 15 pot stickers in bottom of skillet and cook until bottoms are lightly browned (3 minutes).
-
13
Add broth to skillet and cook, covered, until liquid is absorbed (3 minutes).
-
14
Set finished pot stickers aside, and keep warm.
-
15
Wipe skillet out with a paper towel, and repeat the process with the other pot stickers.
-
16
Serve with soy sauce or other sauce for dipping.
