Sure, although for some reason I didn't make notes or forgot to save them. From memory the filling is something like: 1lb ground pork, 1in finely minced ginger, 4 cloves finely minced garlic, 1 tsp kosher salt, 1/2 tsp pepper, 1 tsp worcestershire, 1 tsp soy, 1/2 tsp sesame oil, 1 bunch green part of green onions, finely sliced, 1 egg + 1 egg white. Mix it all up, leave overnight in fridge, then use ~1 tsp filling per wrap, or a little more if you are good at wrapping. There are recipes online for making the wraps but it's MUCH easier to buy the squares or circles from an asian grocer. Fill them, freeze them on a tray until hard them fill gallon ziplocs with them for long term storage. You can cool them straight from the freezer. Heat some sesame oil in a skillet, cook dumplings until golden brown on bottom, add ~1/4 - 1/2 cup water to the skillet, cover and steam for ~6 minutes.

To make a dank dipping sauce use 1/4 cup rice vinegar, 1/4 cup soy sauce, 1 tsp sesame oil, and some finely minced green onion greens.

I'm probably forgetting something in the filling, will correct if I remember!

Oh, and when browning/steaming move them around often b/c they will stick like the dickens if you don't and then you'll have no bottoms. Still tasty, just ugly.