Remove the dumpling wraps from the refrigerator. Let sit at room temperature to soften while you work on the next step.
In a large mixing bowl, combine beef, ginger, sesame oil, and salt. Stir until it combines into a smooth and sticky mixture. Add scallions and stir them into the mixture.
Prepare a surface for wrapping the dumplings and a small dish of water. Scoop about 1 tablespoon of the beef mixture onto a wrapper. Dip your finger in the water and run it along the round edges of the wrapper to moisten. Fold in half and pinch along the edges to seal, using more water if needed. Repeat until the beef mixture is used up, using a damp paper towel to cover the assembled dumplings so they don't dry out.
Heat canola oil in a nonstick pan over medium heat for a few minutes until hot. Working in batches, add dumplings to the pan in a single layer. Let them cook until browned on the bottom, about 5 minutes.