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.