The key is to get Wonton wrappers from a regular grocery store. I usually use the square ones. The filling is a big variable. Use whatever you want or have on hand. Hard to geo wrong here.

Fillers
Shrimp - use uncooked shrimp, remove shells and chop them up
Crab - mix with a little mayonnaise as a binder
Yam and carmelized onion - dice onion, brown it in skillet, add diced yam and cook until soft. Season with some sage
Ground pork - add some heat if you want
Meatball mix
Sausage

Some guidelines
1. Chop every thing up so there are no chunks.
2. If the ingredients don't naturally hold together, add an egg or add some cream cheese
3. Don't forget to add some seasoning, especially salt. Do a taste test; with filler that needs to be cooked, take a little and microwave it to see how it will taste cooked.
4. Add a little worcestershire sauce to boost umami.
5. Cook vegetable ingredients because they won't have time to cook in the dumplings.
6. If serving with a sauce, put some of the dumpling ingredients in the sauce

Sausage Stuffing

Cook mushrooms and onion with some 2 tsp worcestershire sauce, garlic, dice it up real fine. For Asian style add ginger, soy, and 1/2 tsp sesame oil.

mix everything together

The process

1. Add filling, add water to edges, and fold

set up a production line

Make different shapes, experiment. The tendency at first is to over-fill them

Crank em out

2. Place dumplings into skillet with clarified butter(ghee) on med-high heat. Ghee has a very high smoke point a gives a great flavor.

let the dumplings cook about a min, and start to brown a little, Add a few TBS of water to create steam. turn heat to medium Cover, and cook about two minutes

3. Remove cover and cook at med high until bottoms are brown. Turn dumplings over if you want both sides cooked

4. Remove from heat and put them on a screen or rack to keep them crisp

5. Serve. If you don't fry them, put them in some lightly boiling water with aTBS of oil to keep them from sticking. When done they float. If frying, don't cook them too far ahead or they will lose their crunch. They can be served with a dip, hot sauce, tomato sauce, soy/ white vinegar,