Cook the taco meat with taco seasoning according to the directions on the packet.
Shred the cheese and finely dice the onion and jalapeno (remove the seeds for less heat). You want the onion and jalapeno to be small so that they fit into the dumplings.
Start with a dumpling wrapper on a cutting board or counter. Use your finger or a pastry brush to place water along the edge of the dumpling, this will help it stay closed when cooking it.
Place a small spoonful of taco meat in the middle of the wrapper. Top with a small amount of onion, jalapeno, and cheese. Fold the dumpling in half and gently press the edges together to create a seal.
Put the sealed side up and gently crease around the edges of the dumpling to further seal it for cooking (see video).
Once you have assembled all of the dumplings, pour 2-3 tablespoons of vegetable oil into the saute pan over medium-high heat. Place as many filled dumplings that will fit in your pan without touching each other. I found that making a circle and placing a few in the middle worked well. You most likely have to cook two or three batches.
Fry the bottoms of the dumplings for 4 minutes until nice and brown and bubbly. Remove the pan from the heat and very carefully and slowly pour 1/2 cup of water into the pan (be careful, the pan is hot and you don't want to splatter oil). Place the lid on the pan and steam the dumpling for an additional 3-4 minutes until the water has evaporated.
Remove the dumplings with tongs or a spatula and place them on a paper towel-lined plate to cool. Repeat the cooking process with the rest of the dumplings.
Serve the taco dumplings with your favorite taco condiments like salsa, sour cream, or guacamole, and enjoy!