I thought this recipe was not very traditional at first, since dumplings are typically made with pork and shrimp, but these were a hit! The most requested dumpling from my non-Asian friends, these make great pot-stickers. This recipe makes at least 125 dumplings, so scale back if needed. I like to make them with round dumpling skins, not the thin, square wonton type skins, and freeze them on a plate. When ready to cook, just take them out of the freezer and put them directly into a pan with about a tablespoon of oil and 3/4 to one cup of water. Cover and cook on med-high until water is mostly evaporated, then remove lid and fry on both sides until nice and crispy.
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I thought this recipe was not very traditional at first, since dumplings are typically made...