Dust your working surface with flour generously. Divide dough into 3 smaller, equal, dough balls. (You can use a digital scale to weigh each dough if you want to be super precise, but this is not a must.)
Take one dough ball and knead it for about 2-3 minutes, then roll it out with a dusted rolling pin. It should be the thickness of about 1-2 stacked coins, or the length of about 15x18 inches (38x46cm).
Using an upside glass (with about 3-inches in diameter), or a ravioli stamp, cut out as many circles next to each other as you can. Each dough ball, when kneaded and rolled out, should make roughly 25-30-ish dough circles/ dumplings. (Keep the dough that's left in between the circles. Later you can combine all of them, knead them together, and roll them out for a few more dumplings.)
Meanwhile, in a big pot pour water about ¾ of the way up. Bring to a boil.
Take one filling part, and fill each dough circle with approximately 1 teaspoon of the filling. Close the circle by taking one half and flipping it over the meat, until it meets the edges of the other half. At this point press the edges together tightly making a half-moon shape. (If working with a ravioli stamp place each circle with the filling in the stamp and close it. This will seal it together and make little ridges on the edges.)
Take a fork, and form ridges on the edge of each dumpling by pressing it along the edges. (See photo!) (If some filling is left over keep it for the dough you'll make from leftover parts.)