Chinese Dumplings Recipes?

I am 8 months pregnant and I am really craving some Chinese dumplings but I've never made any home made before and we're trying to cut back on take out food. Does anyone have a good recipe for some easy Chinese dumplings? Preferably one with chicken sinse that's pretty much the only meat I can keep down now that the morning sickness is back but if not I'll take what you've got. ThanksChinese Dumplings Recipes?
DUMPLINGS PEKING



1 c. finely chopped meat (ground pork, shrimp or chicken)

1 tbsp. ginger, chopped fine

3 scallions, chopped fine

1 tsp. soy sauce

1/4 c. chicken broth or water

1 pkg. Chinese style dumplings

Boiling water



Mix all ingredients except dumplings. Using broth to loosen mixture; set aside. Roll dough into rounds (if not already done). Fill centers with meat mixture, pinch tops together. Drop into boiling water, a few at a time. Dumplings will swell and rise to top when done. Remove.



JMChinese Dumplings Recipes?
STEAMED CHINESE DUMPLINGS



4-5 napa cabbage or Romaine lettuce leaves

3/4 lb. lean ground pork

2 tbsp. minced green onions

1 lg. clove garlic, minced

1 tsp. finely minced ginger root

4 fresh shitake mushrooms, minced (see note)

3 tbsp. minced bamboo shoots

1 egg, lightly beaten

1 tbsp. Chinese rice wine or dry sherry

1 1/2 tbsp. soy sauce

2 tbsp. cornstarch

40 round won ton skins

Sm. fresh cilantro or parsley leaves



Place cabbage leaves on the rack of a steamer. Set over boiling water, cover pot and steam 1 to 2 minutes, or until leaves are limp.

Remove from rack, pat dry with paper towels and finely chop to measure 1 cup. Combine with all remaining ingredients except won ton skins and cilantro leaves. Test the filling by placing a teaspoon of it in shallow dish on steaming rack over boiling water. Cover pot and steam 5 minutes. Taste and adjust seasoning.



To form dumplings, cut out rounds from won ton skins using a 3" round cookie cutter or glass. Loosely cup wrapper in the palm of your hand and place a tablespoon of filling in center. Bring sides up to cover the filling, making pleats around the top to resemble an opened tulip.



The wrapper should tightly hug the filling and the top of the filling should be exposed. Place a tiny cilantro or parsley leaf on the filling. Gently flatten the bottom of the dumplings by pressing with your finger tips. As dumplings are made, cover them with a towel so they don't dry out.



Use a bamboo steamer, preferably over simmering water in a wok. Place each dumpling on a 2" square or aluminum foil and set inside steamer. Foil may overlap, but dumplings should be at least 1" apart. Stack baskets on top of each other and cover top with lid. Steam 20 minutes.



If you don't have a bamboo steamer, place dumplings on a wire rack in a large pot or on the perforated tiers of an electric steamer.



NOTE: Shitake mushrooms are available at Asian groceries. You may substitute dried mushrooms, which must be reconstituted and drained first.Chinese Dumplings Recipes?
STEAMED CHINESE DUMPLINGS



4-5 napa cabbage or Romaine lettuce leaves

3/4 lb. lean ground pork

2 tbsp. minced green onions

1 lg. clove garlic, minced

1 tsp. finely minced ginger root

4 fresh shitake mushrooms, minced (see note)

3 tbsp. minced bamboo shoots

1 egg, lightly beaten

1 tbsp. Chinese rice wine or dry sherry

1 1/2 tbsp. soy sauce

2 tbsp. cornstarch

40 round won ton skins

Sm. fresh cilantro or parsley leaves



Place cabbage leaves on the rack of a steamer. Set over boiling water, cover pot and steam 1 to 2 minutes, or until leaves are limp.

Remove from rack, pat dry with paper towels and finely chop to measure 1 cup. Combine with all remaining ingredients except won ton skins and cilantro leaves. Test the filling by placing a teaspoon of it in shallow dish on steaming rack over boiling water. Cover pot and steam 5 minutes. Taste and adjust seasoning.



To form dumplings, cut out rounds from won ton skins using a 3" round cookie cutter or glass. Loosely cup wrapper in the palm of your hand and place a tablespoon of filling in center. Bring sides up to cover the filling, making pleats around the top to resemble an opened tulip.



The wrapper should tightly hug the filling and the top of the filling should be exposed. Place a tiny cilantro or parsley leaf on the filling. Gently flatten the bottom of the dumplings by pressing with your finger tips. As dumplings are made, cover them with a towel so they don't dry out.



Use a bamboo steamer, preferably over simmering water in a wok. Place each dumpling on a 2" square or aluminum foil and set inside steamer. Foil may overlap, but dumplings should be at least 1" apart. Stack baskets on top of each other and cover top with lid. Steam 20 minutes.



If you don't have a bamboo steamer, place dumplings on a wire rack in a large pot or on the perforated tiers of an electric steamer.



NOTE: Shitake mushrooms are available at Asian groceries. You may substitute dried mushrooms, which must be reconstituted and drained first.
Directions



This recipe makes 48 dumplings-a large batch. If you halve the recipe, use the whole egg, and, if it's more convenient for you, just use 2 boneless duck breast halves. If you have the patience to shape all of the dumplings, just freeze some of them; they will keep, tightly covered, for 2 weeks.

Ingredients

Dough:



* 4 cups all-purpose flour

* 1/4 teaspoon salt

* 2 cups hot water



Filling:



* 2 boneless duck breasts and legs with skin, put through meat grinder fitted with medium blade

* 1 cup finely chopped savoy cabbage

* 3 tablespoons freshly chopped scallions

* 2 tablespoons freshly chopped cilantro leaves

* 2 tablespoons freshly chopped chives

* 1 egg, lightly beaten

* 2 tablespoons chili paste

* 1 tablespoon hoisin sauce

* 2 tablespoons cornstarch

* 1 teaspoon ground ginger

* 1 teaspoon Chinese five-spice powder

* Salt and freshly ground black pepper



Sauce:



* 1 cup black vinegar

* 1/4 cup rice vinegar

* 2 tablespoons hoisin sauce

* 2 tablespoons fresh lime juice

* 1 tablespoon chili paste

* 2 tablespoons freshly chopped cilantro leaves

* 2 tablespoons freshly chopped mint leaves

* 1 tablespoon freshly chopped Thai basil leaves

* 1/2 habanero pepper, minced

* Peanut oil, for cooking

* Cilantro leaves, for garnish

* Lime wedges, for garnish



For the dough:



Whisk the flour with the salt and stir in the water until dough is shaggy. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. Rest, covered, while you make the filling and the sauce.

For the filling:



Place all the ingredients in a large bowl and mix until thoroughly combined. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary.

For the sauce:



Combine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top.

To Assemble and Cook:



Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings). Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work.



Have a small bowl of water next to you. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side.



Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat. Add a thin coating of oil, heat, then add the dumplings in concentric circles. They should be touching. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly). Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.



Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.