Chicken Potstickers and Fried Rice

I love these things. They are crispy on the bottom and chewy on top with a simple flavorful filling. It's a shame that I never knew what I was missing until a couple of months ago when I decided to make them for the first time. The only other experience I've ever had with pot stickers were the ones in the sushi cold case at the grocery store. I don't know if I prepared them wrong or what, but they weren't all that impressive. Then I found this recipe one day and made them from scratch and they were so good they have become a regular on my monthly menu. When served with a side of veggie fried rice its a complete meal that’s quick and delicious.

Chicken Potstickers
Adapted from: Confections of a Foodie Bride

2 uncooked chicken breasts, diced
1 Tbsp sesame oil
2 Tbsp soy sauce
1 bunch green onions, chopped
2 cloves garlic, minced
Wonton wrappers *
1 Tbsp vegetable oil
1/3 cup water


1. Cook the chicken over medium heat until done. Add the remaining ingredients (through garlic) and cook until the greens are wilted nicely. Let mixture cool just a bit and add it to the bowl of a food processor. Process the filling until it reaches the desired consistency.
2. Lay a wrapper on a flat, dry surface put a Tbsp of mixture in in the middle. Using your fingers or a pastry brush, (I use my fingers) wet the wonton wrapper surrounding the filling and fold the dumpling, pressing the seams together: bring two opposite corners to the center, bring the remaining corners to the center one at a time and press tightly.
3. Add oil to a clean skillet and add dumplings. Add 1/3 cup water to the pan and cover tightly. Remove from heat when the dumplings are golden brown on one side, about 4 minutes. (Watch these very closely, they can burn very quickly once the water is gone.) Serve warm with soy sauce.
*I made my own wrappers using this recipe, but you can certainly use pre-made ones if you can find them.
　
　
Fried Rice
Adapted from: Many different recipes

2 tbs oil or butter
2 carrots, diced
1 small onion, diced
½ cup frozen peas
3 cups cooked rice (I usually make this ahead of time)
3 drops sesame oil
Soy sauce, to taste
Salt and pepper, to taste
1 egg

1. Heat oil or butter in a large skillet over medium heat. Add carrots, onion, and peas and cook until softened, 5-8 minutes.
2. Add cooked rice and sesame oil to pan. Mix everything together, then add soy sauce, salt, and pepper. Saute everything together for a couple of minutes until warm.
3. Push aside some the rice to make room to scramble the egg. Add beaten egg to the exposed pan and cook until scrambled. Mix cooked egg in with the rest of the rice. Serve with additional soy sauce if needed.