We used to make really good pork ones, with the ‘bug sauce’ for my brother.
I love them. You probably don’t need it, but I’ll post the recipe next week.
We used pork, bok choi, bean sprouts, shitake mushrooms, ginger and carrots.
Bug sauce! Boy does that bring back some memories. My grandparents called it bug juice. That was way back in the days when Chinese food — even gloppy bright red sweet-and-sour pork with chunks of canned pineapple — was an exotic rarity.