3 cups finely shredded cabbage
1 egg white, lightly beaten
1 tablespoon light soy sauce
1/4 teaspoon crushed red pepper
1 tablespoon fresh minced ginger
4 green onions with tops, finely chopped
4 ounces ground chicken breast, cooked, drained
24 wonton wrappers, room temperature
cornstarch
1/2 cup water
1 tablespoon oyster sauce
1/2 teaspoon honey
1/8 teaspoon crushed red pepper
2 teaspoons grated lemon peel
1 tablespoon peanut oil

Steam cabbage 5 minutes then cool to room temperature. Squeeze out any excess moisture; set aside. Combine egg white, soy sauce, 1/4 teaspoon red pepper, ginger, and green onions in large bowl; blend well. Stir in cabbage and chicken. Place 1 tablespoon filling in center of 1 wonton wrapper. Gather edges up and around filling, like a sack, and press edges together to seal. Repeat with remaining wrappers and filling. Place pot stickers on large baking sheet dusted with cornstarch and refrigerate 1 hour or until cold.

Meanwhile, combine remaining ingredients, except oil, in a small bowl to create sauce and set aside. Heat oil in large nonstick skillet over high heat. Add pot stickers and cook until bottoms are golden brown. Pour sauce over top. Cover and cook 3 minutes; uncover and cook until sauce is absorbed. Serve warm. Serves 8 (3 each)