The filling can be simple, like the following.
1/2 lb. Ground Chicken
1/2 lb. Pork Sausage
1/2 Minced Onion
Mix the raw filling ingredients by hand.
Spoon one teaspoon onto a won ton skin. Too much is worse than not enough because they will leak. Wet two adjacent edges with water and join them to the other two edges to form a leak-proof triangle.
Arrange won tons on rice paper or vegetable leaves in a steamer. Make sure they are not touching, once cooked they are hard to separate. Steam for 20 minutes. If you have two steamer baskets, switch them after 10 minutes.
After they are steamed let them cool to where they are solid enough to pull off the paper. These can now be eaten immediately or you can make potstickers.
For potstickers, cook in high temperature oil on medium high – one side only. Scrape them out carefully to dry on a paper towel.
Now you need some dipping sauce.
3 tbs. Soy Sauce
4 tsp. Sesame Oil
4 tsp. Worcestershire Sauce
1 tsp. Sriracha Sauce