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In a medium bowl, combine all the ingredients (except the dumpling wrappers). Use your hands to mix and massage the mixture for 3-4 minutes. The meat should get more pasty and sticky as you go.
Prepare a baking sheet dusted with flour (or cornstarch) and a small bowl of water.
To fill a dumpling, place one tablespoon of filling in the center of a wrapper. Dip your finger in the bowl of water and wet the edges of the wrapper. Fold the wrapper in half and pleat the edges until sealed. Place the dumpling on the baking sheet.
Repeat for all the dumplings. You can either cook them right away or freeze them for later.
To cook the dumplings, you can boil, steam, or pan-fry. I decided to pan-fry today. Heat a nonstick pan with one tablespoon of oil. Add the dumplings and cook until the bottom is brown. Add ⅓ cup of water and close the lid. Steam for 4-5 minutes until cooked through. Remove the lid and cook for another 1-2 minutes until the bottom is crispy.