Sausage Pot Stickers

1/2 pound sausage, the hotter the better
2 teaspoons soy sauce, low sodium
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1/4 teaspoon mustard powder
1/8 teaspoon ground pepper
20 won-ton wrappers, 3-inch-squares
4 teaspoons oil
1 cup chicken broth
1 teaspoon flour

Saute sausage in saucepan. When nearing end of cooking, add soy sauce, cornstarch, mustard and pepper. Remove from heat. Cover wontons with plastic wrap: have small bowl of water near. Using wonton at a time, place 1 teaspoon of filling in each wonton. Moisten edges; fold according to package directions. Repeat until all wontons filled. Heat oil until almost smoking. Place dumplings in circle in skillet; reduce heat slightly and cook until bottoms golden. In small saucepan, bring broth to boil. Remove from heat; sprinkle in flour and stir until flour dissolves. Pour broth over dumplings... cook until liquid evaporates. Uncover and cook until bottoms crisp.

(Adapted from Weight Watchers New Complete Cookbook, p 167.... This is my recipe.)