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.
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: 45 Calories; 9 kcal Calories from fat; 1 g 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 Niacin; 0 mg Vitamin B6; 0.2 mcg Vitamin B12; 0.6 mg Zinc; 4 mcg Selenium; 7.8 mg Choline;