There is a lot of love for dumplings in my household & we usually just buy the frozen ones, but on the odd occasion I do make them as well. The one thing that makes dumpling making a whole lot easier is a dumpling press, it seals the edges really well so that your dumplings stay together & you don't get filling leaking out everywhere.
For the filling of my dumplings, I chopped up some button mushrooms, shitake mushrooms, silverbeet & water chestnuts which I cooked off in a frying pan with garlic, ginger, some silken tofu & a splash of veg oyster sauce. Once it was all cooked through I put a teaspoon of the filling in a dumpling wrapper & pressed - easy! They were then steamed for around 5-10 minutes until the wrappers were looking translucent. I drizzled them with a mixture of soy sauce, black vinegar & chilli paste & served these with scallion flatbread which I also made last MoFo.