Prepare the dumpling wrapper: Take about 3 dumpling wrappers and place them on a work surface. Using a rolling pin, roll it out to about 5"-6" in diameter or as thin as you can without breaking them apart.
Carefully unpeel each one and set side. Cover the thin wrapper with a cloth to prevent them from drying out while you work on the rest.
Fill a small bowl with water and another small bowl with oil.
Now, uncover a wrapper and dab the edges with water. Place a heaping spoonful of filling on the wrapper.
Lift the bottom wrapper up and fold over the filling. Then, fold the left and right of the wrappers to the middle while securing the filling underneath. Roll it up to meet the top and seal.
To cook the dumplings, brush a thin layer of oil on a heated non-stick skillet.
Fill the skillet with dumplings in one single layer slightly apart. Cover the pan with a lid and cook for 4-5 minutes over low-medium heat. Peek occasionally to avoid burning the wrapper.
Once the bottom of the dumplings turns golden brown, brush a layer of oil on top before flipping over.
Cover and continue to cook for another 4-5 minutes. The dumplings will start to puff up a little during cooking.
Once both sides are crispy, remove and serve with the prepared dipping sauce.