Steam cabbage 5 minutes, then cool to room temperature. Squeeze out any excess moisture; set aside. To prepare filling, combine egg white, soy
sauce, 1/4 teaspoon red pepper, ginger and green onions in large bowl; blend well. Stir in cabbage and chicken.

To prepare pot stickers, place 1 tablespoon filling in center of 1 wonton wrapper. Gather edges around filling, pressing firmly at top to seal. Repeat with remaining wrappers and filling. Place pot stickers on large baking sheet dusted with cornstarch. Refrigerate 1 hour or until cold. Meanwhile, to prepare sauce, combine remaining ingredients except oil in small bowl;
mix well. Set aside.

Heat oil in large nonstick skillet over high heat. Add pot stickers and cook until bottoms are golden brown. Pour sauce over top. Cover and cook 3 minutes. Uncover and cook until all liquid is absorbed. Serve warm on tray as finger food or on small plates with chopsticks as first course.

Nutrients per Serving:
3 pot stickers
Calories 111
% calories from fat 20%
Total Fat 2 g
Sat. Fat 1 g
Protein 6 g
Carbohydrates 16 g
Cholesterol 11 mg
Sodium 303 mg
Dietary Fiber 1 g

Dietary exchanges:
1 Starch
1/2 Meat