These boiled or poached dumplings are traditionally eaten on Chinese New Year's Day in northern China, but because they are so delicious they are now daily treats. They are very easy to make at home, especially as gow gee wrappers are readily available from Asian grocers. I like these with pork but there are countless variations, including cabbage, beef, lamb and even peanuts. They are traditionally devoured piping hot in the freezing Chinese winters.
Makes about 40 dumplings