Chicken & Veggie potstickers

INGREDIENTS: 

• 2 teaspoons vegetable oil
• 2 cups finely chopped green cabbage
• 1/2 cup water
• 1/2 pound ground chicken or turkey
• 1/3 cup minced green onions
• 1/2 teaspoon salt
• 1/2 teaspoon dark sesame oil
• 1 egg white
• 1 garlic clove, crushed
• 30 won ton wrappers
• 2 teaspoons cornstarch
• 4 teaspoons vegetable oil, divided
• 1 cup water, divided

DIRECTIONS:

1. 1. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. 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. Add chicken and next 6 ingredients (chicken through garlic) to bowl; stir well.
2. 2. 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.
3. 3. 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. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.
4. 4. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.
5. 5. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.