On a work surface, lay out a few dumpling wrappers at a time. Place 1 tbsp of the pulled pork at the centre of each wrapper, leaving a ¼-inch (5 mm) border all the way around. Moisten the border with water and fold the dumpling into a half-moon shape, making a few pleats in the dough. Press the dough around the filling to seal the dumplings and place on the prepared sheet. Repeat with the remaining meat and dumpling wrappers.