Over the holiday weekend, my grandma made me some dumplings (some might be an understatement as I think she made around 200 of them). I kept asking her what she uses to marinate the filling (apparently just soy sauce, sugar and salt). Perhaps their simplicity is what makes them so tasty. The thing about restaurant dumplings is that they can be overwhelmingly meaty. My grandma's dumplings have pork, chives, mushrooms, wood ear, nappa cabbage, and dried shrimp. One of these days, I am going to make these dumplings for her.