I like 80/20 pork sausage, diced shrimp, chopped green onions, minced garlic, finely chopped Napa cabbage (or diced garlic chives, instead of the garlic and cabbage.) I also like adding some diced cilantro, optional. Use a little egg wash to glue the wraps shut. Coat a baking sheet with AP flour, dust the dumplings with flour, put them on the sheet and then into the freezer to freeze before bagging. I prefer to boil or steam them, over frying.If you're still interested, I'll get to the sauce that I like.Bob
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