Share a little about the ingredients and techniques used to create this dish/item. Made Shanghai Soup Dumplings using the traditional closed satchel shape and 2 other dumplings in the pleated crescent shape. I used Italian 00 flour to make the dough as I like it for pasta. It came out very nice and was easy to work with. Since I'm now on a roll, I'm going to try making har gow later this week as I just found a source for wheat starch, What are you most proud of? The more complex shapes. What advice would you give someone starting this project? Start out slow and don't beat yourself up if it doesn't look pretty. I always say in my classes that handmade pasta should look like handmade pasta and I think dumplings fit into that statement.