Chicken and Olive Empanadas

8 ounces boneless skinless chicken breast
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
1/4 cup water
2 tablespoons raisins
2 tablespoons chopped parsley
1 tablespoon tomato paste
1 tablespoon chopped pimento stuffed green olives
1 garlic clove, minced
1/2 teaspoon ground cumin
2 tablespoons dry breadcrumbs
36 potsticker wrappers
1 large beaten egg
2 cups oil

Combine first 11 ingredients in a heavy skillet. Transfer to food processor - add breadcrumbs. Add one teaspoon of the mixture to a wrapper and seal with egg. Fry until golden brown.