The other good news is that you can freeze them in their uncooked version and have a good back up meal for when you are too damn tired/lethargic to cook. (Just make sure you cut the sauce recipe in half or quarter it. Or, just do some guess work with the proportions, using tablespoon/teaspoon measurements and adjusting it by taste.)
Anywho, I think this is a great recipe and I found on Chow.com several years ago; it is originally from Andrea Nguyen, who kindly shared it (and maybe got some publicity for her name/publications). The post includes recipes for the filling, dough, and a dipping sauce, as well as an instructional video for different ways to wrap the dumplings. The filling is spinach, tofu, carrot, and shiitake mushrooms + seasoning and cornstarch as a binder. Below is the interior of the first batch I ever made.
Throwing aside any concerns for the sodium content of the sauce (treat yourself every once in a while), I think the only alteration that need be made is adding more sweet to the sauce, b/c I found it to be too much tang. Also, people in the comments section suggest that one add more tofu--I sure as hell wouldn't object.
Below are the steamed "big hug"-style wrappers steeping in the dipping sauce to which I added a ton of fresh garlic & ginger during the cooking process.
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