Divide dough into 24, start by cutting dough into 4 and then roll each 1/4 into a 'log' and cut each into 12 equal pieces. Roll each piece into a ball.
On a floured surface with a rolling pin roll a dough ball out into about a 4 inch circle. Place a tablespoon of the filling into the center. Now you could fold them in 1/2 into the classic half moon shape or hold it in your hand and gently start pinching up the dough around the filling to form a dumpling.
At this point I placed the filled dumplings on a flour lined parchement paper on a baking sheet while i finished filling the dough. I made them in advance and at this stage put them in the fridge covered with a kitchen towel. This is where they flattened out, you could boil them at this point in advance and then pan fry when ready to serve to keep thier shape better.
Bring a large pot of water to a boil. Also start heating a skillet over medium to medium high heat with a layer of vegetable oil.
Boil about 6 dumplings at a time for 5 minutes. Gently spoon them out with a slotted spoon, gently try to dab excess water off before placing the boiled dumplings into the skillet where they will get that gorgeous golden browned color. To achieve the color will take about 3 minutes or so depending on how hot your pan is. Remove to a platter and serve with a drizzle of sauce.