Spread out some wax paper all over your table and get extra surfaces ready with wax paper to line your dumplings on. Spread some flour out on the wax paper so that the dough and dumplings do not stick to it.
Rip off a chunk of the dough, roll it into a cylinder that is about a quarter size around (for those outside the US, the size of a large coin) rip off an inch sized amount and press down on it with your palm.
Next take a small rolling pin and flatten the edges of the dough, but ONLY the edges. You want a dense spot in the center so the bottom doesn’t rip open when you pick it up. Once they are about ¾ the size of your hand they are done and ready to fill.
Take a pair of chopsticks and use them to grab a pinch of the meat mixture. Yes, you have to use chopsticks. It’s the only thing that provides the right amount for the dumplings without over stuffing them consistently. Place the pinch in the center of the dumpling wrapper circle. If you think it’s too small of an amount you can grab a little more but be warned to never add more than two pinches worth from chopsticks. You will never be able to close the dumpling otherwise.
With the meat in the center take two parallel side flaps and pull them up together to look like a taco.
Pinch them together firmly so that the dough fuses together. Do this all down the sides of the dumpling in such a way it looks like a draw string bag that’s pulled tightly shut. If meat is leaking out you cannot leave it that way. I warned you about adding too much now look what you’ve done. You have to squeeze out the excess and get it to work somehow now cause the outside of the wrapper is too oily to just add more dough onto. Watch that dumpling to make sure it doesn’t come undone later.
Repeat this whole process until your hands are caked with flour and you are too tired to make any more. I warned you that you have to clear out a whole day for this. Trust me it will be worth it. Have a good cry if you need to. Then teach someone else to do it and force them to take over.