Combine all but wrappers, mixing gently to combine thoroughly. Add 1 Tablespoon raw filling to the center of each wrapper. Rub the edges of the wrapper with water, fold over and pinch edges to seal. Heat oil in skillet over medium heat. Add dumplings and cook lightly till beginning to crisp on bottom, 2-3 minutes. Add ¼ c water, cover and cook till liquid has evaporated and bottoms of dumplings are crisp and golden, 3-5 minutes. Serve with dipping sauce. Freeze dumplings uncooked by placing on a try overnight, then store in bags.