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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

5-Spice Potstickers with Plum and Tamari Sauce

Source: dLife

Five - Spice Potstickers with Plum Sauce and/or Tamari Dipping Sauce.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	277.0

Total Carbs	56.6 g

Dietary Fiber	1.7 g

Sugars	8.4 g

Total Fat	0.8 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	0.0 mg

Protein	10.3 g

Sodium	775.2 mg

Dietary Exchanges 0.8 Fat, 0.2 Vegetables, 0.2 Fruits, 0.0 Meat, 0.6 Other Carbs, 2.8 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Using a lightly greased wok or large skillet, stir-fry cabbage, carrot, green onions, celery, ginger root and garlic over medium to medium-high heat until cabbage is wilted, 2 to 3 minutes. Remove from heat; stir in soy sauce, chili paste, and five-spice powder. Add tofu, toss lightly, and cool.
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. Add 6 or 8 wontons to large saucepan of boiling water, simmer, uncovered, until wontons rise to the surface, 2 to 3 minutes. Remove with slotted spoon and drain. Repeat with remaining wontons.
Add single layer of wontons to lightly greased wok or large skillet and cook over medium heat until browned on the bottom, 2 to 3 minutes. Spray tops of wontons lightly with cooking spray. Turn and cook until browned. Repeat with remaining wontons. Serve hot with Plum Sauce and/or Tamari Dipping Sauce.