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下記にオリジナルレシピ(英語版)を掲載していますので良かったらチェックしてみてください！

オリジナルレシピ：

Dumpling Skins
1lb (16oz) wheat starch
1c tapioca starch
1 tsp salt
3c boiling water
2 Tbs oil

Combine wheat starch, tapioca starch and salt and sift into a large bowl. Make a well in the center and add 1 1/2c of the boiling water. Add more as needed and mix well until a soft dough is formed. Add 2 Tb oil and with your fingers, knead dough in bowl for 3-4 minutes until smooth. Cover bowl with a deep towel and let dough rest for about 20 minutes. Roll dough into a cylinder which is 1 inch in diameter. Cut off small pieces and form 1 inc balls. Using a tortilla press lined with wax paper flatten ball of dough.

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Filling Recipe
1 can bamboo shoot
1 large can water chestnuts
3 lg stalks celery
1/2 large onion
1 bunch green onion chopped
8 lg shitake mushrooms (boil mushrooms and add 1/4c brown sugar to water)
2 oz dried shrimp
1/2 bunch cilantro
1/2 tsp sesame oil
2 tsp sugar
4 Tbs oyster sauce
1 lb Cha siu

Chop all the ingredients and set aside in separate bowls. Saute onion and celery in oil until tender. Add cha Siu and bamboo shoots, water chestnuts, shitake mushrooms, dried shrimp, green onion, and cilantro. Stir until all ingredients are mixed. Add Sesame oil. Sprinkle sugar and oyster sauce and mix again.

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To Fill and Cook

Place 1 tsp of filling on each circle. fold in half and pinch to close. can make more fancy by crimping edges. Prepare a bamboo steamer by lining bottom with parchment paper or cheesecloth. Spray bottom with Pam. Place dumplings in the steamer and steam for 15-20 min depending on steamer size and number of dumplings.

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