In a small bowl, stir together all of the ingredients. The dip can be refrigerated in an airtight container for up to 2 weeks.

In a medium mixing bowl, combine all of the ingredients until evenly mixed. If you have time, cover and refrigerate the filling until nice and cold, up to several hours. The filling will be easier to spoon into your wrappers when it’s chilled.

Have a small bowl of cold water nearby. Place a few dumpling wrappers on a clean work surface and keep the rest covered with a towel so they don’t dry out. Scoop 1 tablespoon of filling into the center of each wrapper, shaping it elongated like a football to make it easier to fold. Wet ½ inch of the rim of each wrapper (you can use your finger or a brush). Fold the wrapper in half like a taco and pinch the edges at the top center. Continue folding the dumpling using your preferred folding method. Repeat with the remaining wrappers and filling.

At this point, the dumplings can either be cooked immediately, covered and refrigerated for up to a couple hours, or frozen.

To pan-fry the dumplings, use a medium or large nonstick skillet (or cook two batches at the same time using two pans). Heat the skillet over medium-high heat and add 1 ½ tablespoons oil for a medium skillet and 2 tablespoons for a large one.

Arrange the dumplings with sealed edges up in a spiral pattern in the pan. The dumplings can touch. Medium skillets will generally fit 12 to 14 dumplings, large skillets will fit 16 to 18 dumplings. Fry the dumplings for 1 to 2 minutes until they are golden or light brown on the bottom.

Holding the lid close to the skillet to lessen splatter, use a measuring cup to add water to a depth of roughly ¼ inch. The water will immediately sputter and boil vigorously. Cover with a lid or aluminum foil, lower the heat to medium, and let the water bubble away for 6 to 7 minutes, or until it is mostly gone (the actual time will vary but look for the visual and audible cues.

When you hear sizzling noises, remove the lid as most of the water is now gone. Let the dumplings fry for another 1 or 2 minutes, or until the bottoms are brown and crisp. Turn off the heat, wait until the sizzling stops, then use a spatula to transfer dumplings to a serving plate. Display them with their bottoms facing up so they remain crisp.

Alternatively you may steam these dumplings for about 9 to 10 minutes in a bamboo steamer basket lined with parchment paper or cabbage leaves.

Serve immediately with the dipping sauce.