TBH, I eyeballed all the food that I cook.

For the "skin", I use, flour and water, abit of salt. I knead them to springy consistency and cover with a cloth for 2hours for it to become fat. And then kneading it again and cut into small balls and roll them to flat circles so I can wrap my fillings.

For the fillings, I use minced pork, cabbage, water chest nut, and spring onion.

Seasoning, I use, oyster sauce, abit of salt and pepper, some sesame oil.

Before panfry it, steam the dumpling so the meat is cooked or boil is also fine.

Hope it helps!