Ingredients (Beef Filling)
1 lb ground beef
1 medium green pepper, chopped
1/4 cup chopped onion
3/4 cup shredded cabbage
fresh garlic/garlic powder
soy sauce (less is more)
Put all ingredients together in large frying pan and cook until hamburger is browned and all vegetables are tender. Drain grease as best you can.
1 lb ground chicken OR shredded cooked chicken breast (about 2 breasts)
1/3 cup chopped celery
1 cup chopped baby spinach wilted over heat
poultry seasoning (parsley/sage/rosemary/thyme)
Cook chicken with whatever spices you prefer, then shred. If using ground chicken, cook. I usually don't cook the celery, but put it in with the chicken if you want to. Put aside. In same pan, wilt spinach over heat until you have a cup or so (it takes a lot). Mix celery and spinach in with chicken.
OTHER OPTIONS FOR BOTH FILLINGS:
1/4 cup water chestnuts
1/4 cup chopped peanuts or cashews
whatever else you can think of
Shells or skins or whatever they're called
Buy 2 packages wonton skins from the grocery store.
If you feel like it, you can make them. It will most likely push you over the hour time limit, but here's the recipe. Warning: these are A LOT of work, but it's what's pictured, so I thought I should include it.
2 cups flour
1/2 tsp salt
4 tablespoons vegetable or olive oil
boiling water (a cup or so, you probably won't use all of it)
Mix salt and flour, make a well in the center and add the oil and 5 tablespoons boiling water. Mix with a wooden spoon until smooth. You may have to add more water. Be careful not to add too much. Knead until elastic, 3-5 minutes.
Pull off a bouncy-ball sized piece of dough and roll out on wax paper until as thin as you can get it. Should be about 5-6 inches in diameter and almost so thin it's almost transparent. Set aside (still on wax paper, or it'll be hard to pick up) and roll out the rest of the dough this way. You'll probably get between 12 and 20 circles of dough, depending on how big/thick they are.
Use a small table spoon (a real one, not the measuring spoon) to scoop filling onto shells. Brush water along half of the outside edge and fold dough over. Use fingers or a fork to crimp and seal open side (like a pie crust). Repeat until all dough is gone. There may be extra filling.
Cover the bottom of a large frying pan with oil and heat until a drop of water skitters off the surface. Put in as many dumplings as will fit. Fry for 2 minutes. VERY CAREFULLY add 1/2 cup water and cover IMMEDIATELY. Let steam for 7 minutes. Put on plate w/ paper towels to drain. Repeat until all pot stickers are cooked, or freeze the rest and cook them later.
Drop them in already boiling water until the dough is cooked and transparent, probably about 7-10 minutes. I can't remember for sure, I never make them that way.
1/4 c soy sauce
1 tablespoon distilled white vinegar
(Sorry there's no picture. I ate it all. It looks like soy sauce.)