Mix all the ingredients for the filling together in a large bowl together with seasoning.

Mix with a chopstick until well combined and mixture is sticky.

Spread about slightly more than a tbsp of filling in the center of the dumpling skin.

Dip finger in water and wet the circumference of the dumpling skin.

Start pleating. I like my pleats to meet in the middle as shown below.

Lay it out on a flat plate/tray.

You can freeze it now for cooking later on or cook it immediately.

To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.

To cook immediately, heat 1 tbsp oil on med-high.

Add dumplings in pan, be sure that dumplings are not touching each other.

Pour in 1/4 cup of water and cover with a tight fitting lid.

This traps the moisture and allows the dumping to steam.

Allow to steam for 2-3 minutes, then remove lid.

Check that dumping skin is slightly translucent and meat is firm.

Allow water to completely evaporate and remove from heat.

Flip dumplings onto serving plate.

Continue cooking the other batch of dumplings.

Mix all the ingredients of dipping sauce in a saucer.

Serve dumplings with dipping sauce.