...and a great way to use up greens before they go bad. You can make many batches of these and freeze the pot stickers to have at the ready for a quick meal.  

I liked them with some gyoza dipping sauce. (Husband was away and couldn't weigh in, but I know he'll like them.)

Veggie Pot Stickers

Makes 16 pot stickers

2 teaspoons toasted sesame oil

1/2 cup shredded carrots

1/2 cup shredded red or green cabbage (or chopped spinach or Swiss chard)

1/4 cup chopped scallions (white and green parts) or red onion

1 tablespoon reduced-sodium soy sauce

16 wonton wrappers

1 tablespoon peanut or canola oil

Heat the sesame oil in a large skillet over medium heat. Add the carrots, cabbage, and scallions and cook, stirring, until the cabbage softens, about 3 minutes. Add the soy sauce and cook until the liquid evaporates, about 1 minute.

Arrange the wonton wrappers on a flat work surface. Spoon 1 heaping teaspoon of the vegetable mixture onto the center of each wrapper. Fold over the wrapper, making a triangle, and, using wet fingers (dip your fingers into a small bowl of water), press the edges together to seal.

Heat the peanut oil in a large skillet over medium heat. Add the wontons, in batches if necessary to prevent crowding, and cook until golden brown, about 3 minutes per side. Serve warm.

Note: The pot stickers can be assembled and stored, covered with plastic wrap, in the refrigerator for up to 3 days before cooking. Or, to freeze, arrange on a baking sheet and freeze until firm, then transfer to a sealable container or plastic bag and store for up to 3 months. There's no need to thaw the pot stickers; cook as directed above, then cover the pan and cook for 1 to 2 more minutes, until the filling is hot.

--Adapted from "Robin to the Rescue," by Robin Miller

Per pot sticker: 39 calories, 1 gram protein, 2 grams fat, trace saturated fat, 5 grams carbohydrate, trace fiber, trace cholesterol, 73 milligrams sodium. Analysis by registered dietitian Jodie Shield.