Very tasty recipe. I made one substitution. I used bok choy instead of the chinese cabbage. The recipe yielded 60-70 dumplings. I ran out of wrappers and still had plenty of filling left over. I steamed some dumplings and it came out okay. I froze the remainder of the batch. The next day I pan-fried them from frozen. I used only a bit of cooking spray, and fried 2-3 minutes until golden. I then added a cup of water to the pan and let cook for another 10-12 minutes uncovered on medium heat. The water evaporates and the remaining product was great. It was much more tastier than the steamer method. I will definitely make them again, but will pan-fry instead.

Reviewed On: May 3, 2009