1. Combine meat or tofu and cabbage, water chestnuts, green onions, ginger, soy sauce and salt in a bowl and mix well.
  2. Place one teaspoon of filling in each wrap, fold and seal edges, turn pot sticker seam side up, then set down firmly on a flat surface to create a flat bottom.
  3. Divide potstickers into 3 batches and cook each batch as follows.
  4. Heat 2 teaspoons oil in a large nonstick skillet.
  5. Brown bottoms of potstickers.
  6. Add 1 cup of broth, cover skillet and let simmer 10 minutes.
  7. Uncover and cook until all liquid is absorbed.
  8. Remove and serve with dipping sauces.
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