In a medium side bowl combine the chicken, cabbage, ginger, sesame oil, black pepper, cilantro (optional) and egg white and mix well. Hands work best for this

Fill a small finger bowl with water and put 1/2 tsp. of the mix in the center of the wonton wrapper. Run a wet finger around 2 sides and fold the wrapper into a triangle over the mixture, wet sides to dry sides. Pinch together firmly and then pinch in 3-4 small pleats along each side.

In a skillet with a lid, spray with cooking spray and lay 10-12 potstickers on their sides in the hot skillet.

Saute each side until golden brown.

When sides are golden, add in 1/2 C chicken broth and 1 tsp soy sauce. Cover and simmer for 5 minutes. Remove the lid and continue to simmer until the liquid evaporates and the dumplings dry out just a bit.

These can be laid flat on a parchment or silpat lined baking sheet and cooled or frozen and packaged for reheating later. You can also eat them right away!