Recipe - Potsticker Crisps

12 Round potsticker skins

One at a time, dip potsticker skins in water; shake off excess. Lay in a
single layer on a greased 12x15" baking sheet.

Bake in a 450'F. oven until browned and crisp, 48 minutes, depending on
thickness. Cool on racks. If made ahead, package airtight and store at room
temperature up to 2 days.

Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams
saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0
milligrams cholesterol.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini