Curried Beef Dumplings

"You can use either wonton wrappers (square, thinner) or gyoza dumpling wrappers (round, a little thicker). You can find these frozen at the Asian market (preferred over the refrigerated kind found in regular supermarkets near the tofu section - which are too "doughy" for my taste) Dumpling wrappers (and dumplings) dry out very easily. Make sure you cover the unused wrappers and any folded dumplings with a barely damp towel or plastic wrap until you are ready to cook. We loved these dumplings as little appetizers. There's no need for a dipping sauce (the dumplings are so flavorful with the warming curry powder!) but if you like one, try using Mae Ploy Sweet Chili Sauce, it provides a nice sweet and fruity contrast. Carla's tip: Set up an assembly line! Or better yet, get your kids or friends to help you out. There's little difference between making 25 or 125, so why not make more and freeze for later? To cook frozen dumplings, no need to defrost. Just add 'em to the pan and let them cook for additional 5 minutes. Recipe adapted from Cooking with Love by Carla Hall..."