2 c  Shredded Nappa cabbage
1/4 c  Minced shiitake mushrooms
1/2 lb Ground chicken
1    Green onion, minced
1 ts Ginger root, minced
3 tb Water
1/2 ts Salt
30    Round wonton wrappers-3 1/2"
Nonstick cooking spray
1 1/4 c  Chicken broth
1/3 c  Orange marmalade
3 tb Rice vinegar

In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for
2 mintues, cool. Stir in ground chicken, green onion, ginger, water and
salt. Place 1 tsp filling on each wrapper. Moisten edges with water and
join over filling. (Note: Make dumplings in advance. Cover with damp cloth
and plastic wrap
and chill until cooking time.) With cooking spray, grease skillet.
Over medium heat, brown dumplings, half at a time, 6 minutes. Turn. Over
medium-high heat, add 1/2 cup broth. Cover and cook 3 minutes, until broth
evaporates. For sauce, blend marmalade, vinegar and remaining broth. 6
servings – about 1 cup sauce

Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg
cholesterol, 388 mg sodium.