After the dough has rested, poke the center of the dough with your finger and stretch it out to create a bagel shape. Keep stretching and rotating it out into a large, thin ring.
Cut the ring and you should have a rope of dough. Roll it out until it is about 1.5 inches in diameter. Cut off 6 pieces and weigh the pieces of dough, about 10-12 grams each, which looks like about 1 tablespoon of dough. Cover the rope of dough so it doesn’t dry out.
Take each piece of dough and roll it into a ball then flatten it with your palm until it is about 1.5 inches, lightly dusting with flour as needed. On a lightly floured work surface, use a small rolling pin and roll out the edges of the flattened disk, rotating and rolling so that the edges of the wrapper are slightly thinner that the middle. Aim for the wrapper to be 3.25 to 3.5 inches in diameter. Lightly flour and cover with plastic wrap while you roll out the other 5 portions of dumpling dough. Once you’ve rolled out 6 wrappers, shape your dumplings. (See notes on how many dumplings you should make at a time).
Place 1 tablespoon of filling in the middle of the wrapper. Fold over into a half moon shape and pinch the edges to seal. You can also pleat/fold the dumplings: start by folding the dumpling skin in half and pinching. From the middle, fold over/ pleat one side of the dumpling skin and push against the back skin to secure. Repeat until you reach the edge the pleat the other side. If you're using store bought wrappers, lightly moisten the edges of the wrapper with water before folding.
After you’re done making the 6 dumplings, continue to roll out and make your dumplings with the rest of your dough, 6 at a time.