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I made this several nights ago, as a dumpling novice, and it turned out delicious, very similar to the ones at PF Chang. I do think they use some kind of larger, thinner wonton wrapper though. Also, we thought they were quite salty, even without the dip, and next time will reduce the oyster sauce to 1T. I also used ground ginger instead of fresh, with good results.
Easy and tasted great. I did double the amount of sugar in the sauce. Other than that, I did not change a thing. A couple of people mentioned using ground ginger instead of fresh, I used fresh but I minced it on a cheese shredder, it's not the prettiest way but it gets it really minced. I have used fresh ginger in the past and to me it is hard getting it fine enough. But the shredder works great.
P.s. And get help when stuffing the dumplings otherwise it can be boring and time consuming.
I made these last night to go with our "take-out" meal. We liked these and will make again. I usually just make the ground pork ones and these were a nice change of pace. We steamed half of them and fried half of them. They both were great! Thank you for posting.