Share a little about the ingredients and techniques used to create this dish/item. I pretty much followed the recipes from Andrea Nguyen's dumpling class for the Chinese Pork and Napa Cabbage Dumplings, Basic Dumpling Dough and Tangy Soy DIpping Sauce What are you most proud of? Before Andrea's class, I would not have even dreamed of attempting to make the dumpling dough from scratch. Now, I can't imagine going back to store bought wrappers because homemade is so much better :) What advice would you give someone starting this project? I highly recommend enrolling in "Favorite Asian Dumplings from Scratch".