i made my first pork dumplings tonite - came out beautifully but they are not what i meant - they are more gyoza and less ny chinese restaurant pan-fried pork dumpling. i think it's the skins...i purchased the skins - round - they say 'potsticker/gyoza - and they are think ...less 'doughy' than i wanted. do i have to make them myself? recipe? or does someone know a commercial brand that is more what i am looking for??