Chicken-and-vegetable "pouches"

This was actually my first attempt at Chinese dumplings or pot-stickers. They won't be just like the ones you're used to getting from a restaurant or the grocery store's frozen food section, but I thought they were a decent substitute (and my husband absolutely loved them).

Ingredients:

• About 40 wonton wrappers
• 4 or 5 small chicken breasts or tenders
• Garlic powder (for seasoning the chicken)
• Black pepper (for seasoning the chicken)
• 1/2 tablespoon onion powder
• 1/2 cup cooked green beans or mixed vegetables (I used a frozen microwaveable variety of green beans)
• Soy sauce
• Water in a small bowl or cup (you will need to wet your fingers with it to seal the pouches)
• Vegetable oil

Notes:
- This is one of those recipes that is hard to give specific ingredient amounts for. You can adjust them based on the amount of wrappers and chicken you want to use, and adjust the amount of seasoning as you like. I've suggested "about 40" wrappers because I used part of a pack of 48 and still had a good amount of filling left over.
- While frying the pouches, I placed groups of finished ones in a glass pan in the oven, set on the lowest heat, to keep them warm as I finished frying the others.

1. Trim and rinse chicken breasts. Lightly season with the garlic and black pepper (I didn't add salt because the soy sauce has a lot of sodium).
2. Bake at 375 degrees for 15-20 minutes, until cooked through.
3. Heat vegetables according to can/package directions.
4. Cut the chicken breasts into very small chunks. I carefully made rough cuts with the knife, to get a more shredded texture, and gently tore some larger pieces apart with my fingers.
5. On a separate plate, chop the heated vegetables into smaller pieces. Afterward, you might want to lightly press a paper towel over the pieces to remove any excess liquid.
6. Combine the vegetables and chicken in a mixing bowl. Stir a couple of times as you add the onion powder and a few drizzles of soy sauce.
7. In a large skillet, heat enough vegetable oil to cover the bottom.
8. Cover a counter or table with wax paper. Lay each wonton wrapper down flat. Place about half a teaspoon of the chicken mixture into the center of each one. Bring up the edges and gather them in your fingers. Wet the fingers of your other hand in the water, then use it to press the cluster of edges down and seal.
9. Place the pouches seam-side-down in the skillet until that side becomes golden-brown. Turn over with a spatula and allow the other side to brown.
10. After serving, I drizzled them with a bit more soy sauce, but you can skip this and use a dipping sauce of your choice.