Chives, napa lettuce, and pork dumplings with store bought skin. I made a gelled aspic for the filling, so when you bite into one of these hot boiled/fried suckers, the inside is full of tasty, drippy juice.  Use the fattier ground meat, as the lean makes a sort of crumbly rather than luscious texture that a good dumpling should have. I very loosely followed the recipe by Grace Young, The Wisdom of the Chinese Kitchen, a great source of mysterious soup tonics that my grandparents made for the winter.