There's really no limit on what you can use for filling dumplings. Of course, it depends on whether you're frying, sauteeing or boiling them. Some ingredients don't quite stand up to one or the other or other method. Using an egg base is good for sauteeing, or even baking, if you're going for low-cal. Otherwise, any starchy base should suffice. I like kuzu, because it acts like cornstarch but doesn't lose it's integrity once reheated.

The main purpose of any dumpling filling is that it will hold it's own, and be made yummier by the outer dough. If it sucks going in, it's gonna suck in its final stage.

-K

Thanks, Alex! I love the combination of shrimp, pork and mushrooms in dumplings. Are dipping sauces traditional? Do you have a favorite recipe for one?

My Pop makes them in the following way though we have tried lots of different stuff:

Dumpling rappers..(not wonton)
ground pork or turkey
white pepper
ginger
garlic
kale

it's my favorite. I love it when my dad makes dumpies..(thats what my lil sister called them)