Preparation:
1. Spray wok or large skillet with cooking spray; heat over medium heat until hot. Stir-fry cabbage, carrot, green onions, celery, gingerroot, and garlic over medium to medium-high heat until cabbage is wilted, 2 to 3 minutes. Remove from heat; stir in wheat germ, tamari soy sauce, chili paste, and five-spice power. Add tofu, toss lightly, and cool. 2. Spoon 1/2 tablespoon filling on wonton wrapper; brush edges of wrapper with egg white. Fold wrapper in half and press edges to seal. Repeat with remaining filling, wrappers, and egg white. 3. Heat large saucepan of water to boiling. Add won tons 6 or 8 at a time and simmer, uncovered, until won tons rise to the surface, 2 to 3 minutes. Remove from water with slotted spoon and drain. Repeat with remaining won tons. 4. Spray wok or large skillet with cooking spray; heat over medium heat until hot. Add single layer of won tons and cook until browned on the bottom, 2 to 3 minutes. Spray tops of won tons lightly with cooking spray; turn and cook until browned. Repeat with remaining wontons. Serve hot with Plum Sauce. 12 services (4 potstickers each) |
