Pinch a piece of dough, divide and shape into 1-inch size pearls. Flatten each pearl into a 3-inch disk. Place a teaspoon (or less) of the filling in the center and fold over to form a half-moon dumpling. Pinch the edges together to seal. Try not pinching on the filling as you don’t want to tear the “wrapper”. Repeat until all the dough and filling are used.
Fill a large saucepan with at least 5 inches of water and bring to a boil. Gently slide the dumplings into the boiling water, one by one. Cook the dumplings until they float to the surface. Stir them around gently. Cook the dumplings in 2-3 batches to avoid overcrowding them. Then transfer them to a bowl of icing cold water, they will turn translucent. Drain well and mix with scallion oil. Garnish with chopped cilantro and chili. The dumplings might stick to each other but are easy to detach thanks to the scallion oil.
To serve, transfer some dumplings to a serving plate, drizzle generously with your choice of dipping sauce and enjoy!