Dumplings are to Chinese dinners what pastas are to Italian festas. This basic recipe can be adapted by adding any filling of your choice.

Yields 50 dumplings

Place all ingredients for filling in a food processor and pulse until mixed well

Prepare egg wash by whisking together egg and water

Take one dumpling wrapper and add one tablespoon of filling mixture to the middle of the wrapper

Dip one finger into the egg wash and “paint” the edges of the dumpling wrapper

Bring up the bottom side of the wrapper, fold over and press to shape into a half-moon, encasing the filling

Place on baking sheet, cover loosely with plastic wrap and repeat with the remaining wrappers

When all dumplings assembled, you can cook immediately or cover with plastic wrap and refrigerate for up to several hours

To cook, fill a large pot half-way with water and bring to boil

Add in 1/3 of the dumplings

When water returns to the boil cook for 6-8 minutes

Repeat with remaining dumplings