After a long day at work, I was not really up to cooking a big dinner, so I just sauteed up a bunch of Swiss chard and then we made dumplings. Although I should not really say made as lately we have been buying them frozen from the Hong Kong market. We did whisk up three dipping sauces, a peanut sauce, Hosin and Soy and Sirachi and Honey. The frozen dumplings are then cooked in the pot-sticker style. Browning them first then steaming in chicken broth for a couple minutes. I usually fry them a little after steaming, just to firm up the glaze and give them a little crunch.