We tried this Andrea Nguyen recipe: http://www.vietworldkitchen.com/blog/2010/10/sichuan-crescent-dumplings-recipe-zhong-jiaozi.html We made the following modifications: first, for the filling, we used minced chicken (dark meat) instead of pork and added 6 oz drained, minced water chestnuts for texture. Second, for the sauce, we used 1 Tbsp neutral vegetable oil (grape seed oil) in lieu of 1 Tbsp chili oil and minced the garlic cloves rather than merely crushing them.
We also used store-bought wonton skins. This yielded about 40 dumplings, which we laid out on two parchment-lined cookie sheets. (Oct. 2016)
Note: We served this with baby broccoli stir-fried in garlic-infused oil; we followed this recipe for yu choy: http://piglettedc.tumblr.com/post/144782993986/chinese-yu-choy-stirfried-with-garlic-infused-oil
Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Cooking Adventures 