Lucky Beef Dumplings

Wash and slice your green onions
Combine your ground beef with the green onions and seasonings:
1.5 tablespoon Cooking Wine, 1.5 tablespoon Soy Sauce, 1.5 tablespoon Oyster Sauce, 1.5 tablespoon Sesame Oil, ½ tablespoon Mushroom Seasoning, ½ teaspoon Sugar, pinch White pepper
Stir the filling until the meat is sticky
Prepare your dumplings wrappers and filling for wrapping
Dab water around the edges of the dumplings wrapper, and add ½-3/4 tablespoon of filling to the center of the wrapper.
Fold the wrapper in half and pinch and pleat the front of the wrapper starting from one corner and finishing when you reach the other side
Alternatively , a simpler and faster method to fold the wrapper in half and press and seal the edges flat. When you cook these dumplings they will still ripple up and look beautiful when cooked.
Continue to fill your dumplings wrappers until done. I am usually able to make about 40 dumplings.
You can cook these dumplings right away or freeze on a parchment paper with dumplings not touching for about 2 hours, then transfer into a freezer safe bag. Pre-freezing before bagging keeps the dumpings from getting stuck together

Heat a pan to medium high and add oil. Once the oil has heated a few minutes, add the dumplings to the pan and sear 3 minutes until browned.
Add ¼ cup of water to the pan and immediately cover with a lid. Be careful of the sizzle and splatter.
Turn the heat to medium and steam for 5-7 minutes covered. Remove the lid and sear for an additional 2 minutes or until all the water has evaporated and the dumplings all have a nice sear.
If you are cooking frozen dumplings increase the steam cook time to 8-10 minutes.