Cook beef in non-stick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes. Drain. Add onions, garlic, ginger root, carrots and water chestnuts. Cook over medium heat until onions are softened, about 3 minutes.
Whisk together hoisin sauce, soy sauce, 1/4 cup water, corn starch and pepper in small bowl. Pour into pan with beef and cook, over medium heat, stirring until combined and slightly thickened. Remove from heat.
Place several wraps on work surface. Brush edges with water. Place heaping 1 tsp (5 mL) reserved cooked beef mixture in centre of each. Fold wraps diagonally in half, pressing edges to seal. Place on waxed paper and cover tightly with plastic wrap. Cook right away, refrigerate or freeze.
To cook (from fresh or frozen), heat lightly oiled large non-stick skillet, over medium-heat. In batches, lightly brown pot stickers on both sides. Add 1/4 cup (50 mL) water. Cover tightly and steam for 4 minutes. Transfer to baking sheet. Keep warm in low oven.
Cook's Note 1: You can prepare the cooked beef mixture in advance, dividing it into portions and freezing for up to 3 months. Then, when having a get-together, just thaw some to make into appetizers.
Cook's Note 2: You can make a quick supper stir-fry using half the batch of cooked beef mixture. In large non-stick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add 3 cups trimmed cut green beans and 1 sweet red pepper cut into strips. Stir-fry briefly. Add 2 tbsp (30 mL) water. Cover and steam until tender-crisp, about 3 minutes. Add 3 cups (750 mL) cooked beef mixture. Cook, stirring for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired). Makes 6 main or 12 starter courses.