I made this several nights ago, as a dumpling novice, and it turned out delicious, very similar to the ones at PF Chang. I do think they use some kind of larger, thinner wonton wrapper though. Also, we thought they were quite salty, even without the dip, and next time will reduce the oyster sauce to 1T. I also used ground ginger instead of fresh, with good results.
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I made these last night to go with our "take-out" meal. We liked these and will make again. I usually just make the ground pork ones and these were a nice change of pace. We steamed half of them and fried half of them. They both were great! Thank you for posting.
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