Okay. Here's how it went:
First of all, the wrappers were a LOT
easier than I expected. Likewise, the filling and pleating. Yes, it took some work and time, but I had no problem with them, especially for making these for the first time.
Second, the pan-fry cooking method worked
perfectly and also was not at all difficult (of course, the picture, above, that shows them in the pan is before the water was added and the lid was put on).
Overall, they were good, but...
I didn't use the shrimp and didn't have the garlic chives.
To me, the taste seemed to be missing something (did double check), and so I have added some more garlic and more ginger to the part of the filling that I refrigerated for tomorrow.
The sauce was MUCH saltier than I expected. Adding some more rice vinegar helped a little, but I'll still need to change it. Maybe the Pearl River Bridge soy sauce that I used just happens to be saltier than others (although it was fine for the pork stew, but that had a lot more liquid to balance it out).
Thus, although they were not super-outrageously wonderful, they were worth making, and I could clearly see that the potential was there. I'll post more about this tomorrow, when I find out how my additions to the filling helped, and when I decide what to do with the sauce.
This experience will NOT dissuade me from making these again - only to make some adjustments. Otherwise, I shall definitely make these again (i.e. in addition to the leftovers from this batch).