a) Put the dough on the floured surface, Make a loop / rope with the dough. Cut it into 30 equal sections. Press each piece into a small disc with the palm of your hand. Use a rolling pin to flatten it into a thin disc approx 4 inch or 10cm.

Ideally, the wrappers should be thicker in the middle and thinner around the edge.

b) Lay a wrapper on your hand and place a tablespoon of filling in the center.  Dip your finger in a bit of fresh water and moisten the outer edges of half the dumpling wrapper (in a semi-circle).

Method 1 : Pinch the edges together and seal tightly. Bring the two ends together, moist the overlapping side with water, and press tightly together to create a round shape

Method 2 : Pinch and seal the middle-point at the top. On each side of the dumpling, make pleats towards the center. 

(c) Put the cheesecloth above the tray and place the dumplings on it with space in between to prevent the dumplings stick to each other.