Pot Stickers & Veggie Fried Rice

We love pot stickers.  They are not diet, easy, fast or healthy, so they are an occasional meal.  I choose this to use up our left over ground pork, veggies and Asian meatballs.  It was tasty and enjoyed by all, but I cooked from 4:30 until 7:00. Whew!  The reviews made it all worth while:)

Pot Stickers
3/4 pound of ground pork
1 teaspoon of umami powder (see 12/31/11)
1 teaspoon minced fresh ginger
2 teaspoons soy sauce
1 package of won ton wrappers
1 cup Beef broth (more or less as needed)
Canola oil

Mix well all the ingredients except the wrappers in a bowl and let sit 30 minutes. Get a small bowl of water and a plate.  Place one wrapper on the  plate, put one teaspoon of the filling in the center of the wrapper, dip you two index fingers in the water and lightly wet the edges of the wrapper.  Fold the wrapper in half to make a triangle. Press the two sides of the wrapper together, carefully make sure to get all of the air out, and crimp.  Place the tightly sealed pot sticker on a baking sheet and cover with a lightly damp tea towel. Repeat until the filling is all used up.  (this took 3/4 of the package of the won ton wrappers. You can save the others for another use)
Heat a not nonstick pan over medium heat. Put just enough oil in the pan to give it the barest film.  Add the pot stickers to the pan, as many as can fit without crowding.  Cook 2 minutes.  Add 1/3 cup of the broth and cover.  Cook 3 more minutes.  Shaking the pan to loosen the dumplings.  Remove the lid and cook until the liquid is almost evaporated.  Test one of the pot stickers to insure that they are cooked through. If they are done, remove from the pan and continue with the remaining ones following the same procedure.  If for some reason they are not cooked through, add a bit more broth and cover and cook an additional 1-2 minutes.  They should be done now.  With the next batch, just add to the cooking time when covered.

Fried Rice
1 onion, diced
1 carrot, peeled and diced
1 zucchini, diced
2 cloves garlic, minced
2 teaspoons ginger, grated
2 wood ear mushrooms, dehydrated and cut into thin slices
1 small can of water chestnuts
1 egg
2 tablespoons canola oil
3 tablespoons soy sauce
2 cups cooked rice
(I also diced 2 leftover Asian meatballs and threw them in with the water chestnuts)

Heat a large skillet over medium high heat.  Add one tablespoon of the oil.  Cook the onion until almost soft.  Adds the carrots and cook until almost soft.  Add the ginger and the zucchini and cook 5 minutes.  Add the garlic and mushrooms and cook 1 minute.  Make a hole in the center of the skillet to make room to cook the egg.  Add the other tablespoon of the oil to the empty spot in the middle of the pan.  Crack an egg in to the  oil and scramble with a spatula,  Add the rice and stir.  Add the water chestnuts and soy and stir. Keep warm until time to serve.