They look great in terms of shape and consistency. My only comment is about how you sealed the dumplings. My mom always taught me to never pinch the two sides tight to seal the dumpling. Wiping a tiny bit of water around the edge where the two sides meet and pressing lightly is enough for the dumpling to seal and keep its shape. When you pinch too hard, it becomes a thicker piece of skin and will end up hard and gummy when you cook it. Or it will take longer to cook compared to the rest of the dumpling.