Saturday night dumplings! 1 pound of ground pork + minced lemongrass, ginger, chives, cilantro, and garlic + splashes of soy sauce and sesame oil + salt + a spoonful of shrimp paste. Used store bought wonton wrappers and wrapped them shu mai style (aka making closed dumplings seemed too hard.) I used my bamboo steamer over a wok of simmering water. About eight minutes for each batch... dipped and inhaled with a sesame-lime vinaigrette.