1 HRS 15 MINS
Time to Cook
Prepare sausage. Add cabbage to skillet, mixing lightly but thoroughly. Spoon 2 teaspoons sausage mixture in center of 1 wonton wrapper. Moisten edges of wrapper with water. Fold wrapper diagonally in half, sealing edges and pressing out air. Repeat with remaining filling and wonton wrappers. Asian-Style Beef Sausage: Combine 1 pound Ground Beef (93% or leaner), 2 tablespoons honey, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon mirin (rice wine), 1/2 teaspoon ground ginger, 1/4 teaspoon five-spice powder, 1/4 teaspoon ground red pepper and 1/8 teaspoon garlic powder in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Keep wonton wrappers and filled wontons covered with clean, damp towel to prevent drying out prior to cooking.
Spray large nonstick skillet liberally with cooking spray. Heat over medium heat until hot. Arrange half of pot stickers in single layer in skillet; cook 3 to 4 minutes or until lightly browned, turning occasionally. Carefully add 1/4 cup water. Cover and cook 3 to 6 minutes or until internal temperature reaches 160°F. Remove pot stickers from skillet; keep warm. Wipe out skillet; repeat with cooking spray and remaining pot stickers.
Serve with dipping sauces, as desired.
Nutrition information per serving, per potsticker: 45 Calories; 9 Calories from fat; 1g Total Fat (0 g Saturated Fat; 0 g Monounsaturated Fat;) 8 mg Cholesterol; 81 mg Sodium; 6 g Total Carbohydrate; 0.2 g Dietary Fiber; 3 g Protein; 0.6 mg Iron; 1.2 mg NE Niacin; 0 mg Vitamin B6; 0.2 mcg Vitamin B12; 0.6 mg Zinc; 4 mcg Selenium; 7.8 mg Choline.