with much thanks to posters here, i now made lovely thicker-skinned cold water dough pork and napa cabbage dumplings. great skins - held up to boiling then pan-frying but i hated my filling.
i think i made it TOO pasty - really...it has the cooked consistency of soft cat food - not at all appealing. my daughter and hubby think it tastes 'ok' but both agree that the restaurant fillings taste 'meatier' than mine did.
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