All you need is a low pan, a rack and close fitting top. You can make more dumplings and freeze the remainder for later use. These dumplings were made with 3-inch square won ton wrappers. I just cut off the corners to make them more circular, or you can use a large biscuit cutter. You can also use round wrappers or gyoza.
Some people fry dumplings in a small amount of oil.
These are called pot stickers. For this article we have steamed the dumplings, but experiment with boiling them or the last method if you are allowed the extra fat. By the way, if you freeze dumplings, Ms. Foo suggests that you place them in boiling water frozen. As soon as they float, they are done. I bought all of the ingredients for these recipes in my local supermarket, so you can do it too.