My cross-cultural cheat for making near-perfect dumpling skins is the Mexican tortilla press. I wasn't the first to think of that nifty trick. A number of Chinese-American cooks thought of it years ago. I just extended it to a bunch of different kinds of dumplings!
I would like to first tell you that my first attempt at a recipe out of your wonderful Asian Dumplings book was a huge success! I made the first recipe in the book for the Pork and Napa cabbage dumplings, and my "dumpling otaku" family was very pleased with the taste and quality. I used your how-to video about rolling out the wrappers, which I found to be very helpful.
My important question of the weekend concerns the tortilla press you use. Do you recommend a particular one made of a particular material? What size do you recommend, especially if I'd like to make tortillas one day?
I've used both the plastic and metal for tortillas too and they have been perfecto! Just don't press too hard if the press seems flimsy. Wood ones are good but they're difficult to find nowadays.
As for size, a 6 1/2-in press works well for dumpling skins and corn tortillas.
Or, go for wood, should you find one. But know that it can be bulky.
And if you don't want a press, use a glass measuring cup or heavy sauce pan with no imprints on the bottom! Whatever you decide, the press kickstarts you on the road to making terrific dumplings!