Dumpling fillings: minced beef, minced ginger, soy sauce, sesame oil, cooking wine, chicken stock. Quantity are 500g of beef, 1 tablespoon of ginger, and a splash of everything else, to taste.
Ready made dumpling skins can be found in most Asian grocery stores in the fridge section.
To panfry dumpling, heat up a small amount of oil, about 2 tablespoons, line raw dumplings in the pan, wait till the bottom of dumplings are slightly browned, then add room temperature water till covering about 50% of the height of the dumpling, cover with lid. When the water is nearly dried up, open the lid and continue cooking. The dumpling is ready when the water has dried up. The dumpling might stick to the pan a bit. It would be easier to wait till the dumpling is slightly cooler to peel of the dumplings from the pan.
Dumpling sauce: 70% Chinese black vinegar, 30% soy sauce. Ginger (sliced or minced). Chilli oil (optional). Sesame oil (a splash). Sugar (tiny amount, optional).
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