Buy wrappers (the round ones found in Asian markets) or make them:
https://www.marionskitchen.com/how-to-make-dumpling-wrappers/
Make dipping sauce: Half cup soy sauce, quarter cup seasoned rice vinegar, one tablespoon grated ginger, one tablespoon sesame or Perilla oil.
Mix together: One pound ground pork, small package frozen chopped spinach, thawed, four scallions, white and light green parts, finely chopped, one tablespoon sesame or Perilla oil, two teaspoons grated ginger, one tablespoon soy sauce.
Have a small dish with water ready. Lay wrappers out on board. Coat edges with water. Place about a tablespoon of the mixture in the middle and then fold over, crimping as you go.
Set a plate somewhere warm like the top of a toaster oven with a damp cloth.
Coat a large lidded frying pan with canola oil. Heat until almost smoking. Place dumplings bottom down, not too crowded. Don’t disturb for a minute and then peek. If browned, loosen from pan. Pour a quarter cup of water into pan and cover for five minutes. Put on plate and cover with damp cloth while making batches.