How to Make It
To prepare filling, combine all filling ingredients in a bowl. Use a fork or spatula to stir and fold the ingredients into a cohesive, thick mixture with no large chunks of meat. Cover and set aside at room temperature for 30 minutes.
Meanwhile, combine all sauce ingredients in a small bowl and set at the table.
Line a baking sheet with parchment paper, and generously dust with flour. Lay 4 to 6 wrappers on your work surface. Brush the edges of the wrappers with water. For each dumpling, hold a wrapper in a slightly cupped hand. Use a dinner knife or teaspoon to scoop up about 1 1/2 to 2 teaspoons of the filling (the amount depends on the wrapper size). Place the filling slightly off-center toward the upper half of the wrapper. Shape it into a flat mound, and keep a knuckle's length (3/4 inch) of wrapper clear on all sides.
Create your favorite shape. Otherwise, bring up the wrapper edge closest to you to close, then press to seal well and create a half-moon. To help the dumpling sit up during pan-frying, make a series of large pleats at the rim from one end to the other, firmly pressing into place. (Or, form 2 small pleats near the center, pressing firmly to hold.)
Place the dumpling on the prepared baking sheet. Repeat, spacing the dumplings 1/2 inch apart. Cover finished ones with a dry dish towel to prevent drying.
To cook, use a medium or large skillet (nonstick, carbon steel, or cast iron); if both sizes are handy, cook 2 batches at once. Heat over medium-high. Add 1 1/2 tablespoons oil to film the bottom. Add the dumplings 1 at a time, placing sealed edges up in a winding circle pattern or several straight rows. Let them touch. Crowd them. Fry until golden or light brown (lift one to check), 1 to 2 minutes.
Holding a lid close to the skillet as a shield, use a kettle or measuring cup to add water to a depth of about 1/4 inch. Cover and reduce the heat to medium. Let cook until the water is mostly gone, 4 to 6 minutes. After about 3 minutes, slide the lid ajar to allow steam to escape.
When you hear a gentle frying sound (most of the water is gone), uncover. Fry the dumplings for 1 to 2 minutes to crisp the bottoms. Remove from heat. When the sizzling stops, use a spatula to transfer the dumplings to a plate, with crisp bottoms up. Eat with the dipping sauce.