Have been craving shrimp and pork dumplings. Made a big batch which I boiled in chicken and napa cabbage broth then scooped out to prevent the dumplings from sitting in the the broth and getting bloated. There is chopped ginger, chopped scallions, ground white and black pepper, fish sauce and light soy sauce in the dumplings. Basically, I made batches of them laying them on cookie sheets using a batch production method, say, lay out all the skins first, then the fillings, then seal them all one by one at the end.
Looking forward to making dumpling noodles with char siu and these dumplings.