In a medium bowl, combine the cheese, chorizo and cilantro. Lay 24 wonton wrappers on a work surface. Roll a tablespoon of the cheese mixture into a ball and place in the center of a wrapper; moisten the edge of the wrapper with water and top with another wrapper, pressing to remove any air and to seal. Repeat with the remaining wrappers and filling.
In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add half of the dumplings in a single layer and pour in 1/2 cup water; cover and cook until the liquid cooks off and the dumplings are crispy underneath, about 5 minutes. Transfer to a platter. Repeat with the remaining dumplings.