make the dumplings
Line a baking sheet with plastic wrap. Fill a small plastic bag with the poppy seed filling and snip one of the corners. Using an ice cream scoop, scoop the dumpling mixture into twelve 2-inch balls. Working with lightly moistened hands, roll the balls until smooth. Make an indentation in the center of each ball with your finger. Pipe a scant 1/2 teaspoon of the poppy seed filling into each indentation. Pinch the dumplings closed and roll until smooth, rewetting your hands as necessary.