Before succumbing to illness we made dumplings, I promise the two things have nothing to do with each other. We went on a bit of a dumpling kick making meat and two different types of veggie dumplings- steamed and fried. Basically for a week all my guy and I did was think, make, eat dumplings. They are surprisingly easy to make. You buy the wanton wrappers, in the city you can get them at most Asian markets, I am sure you can mail order them too. There are a ton of recipes on-line. My guy (of course) marinated the meat for the meat dumplings for 24 hours first. All recipes seem to call for napa cabbage, but I am pretty sure you could use regular cabbage too. We made a standard veggie option and then a mushroom dumpling, sautéing the mushrooms first and then sticking them into the food processor with some cabbage and carrots.