Ok!
For the dumplings: I couldn't find just ground pork at the store, so I got mild pork sausage. It works just as well. I don't measure when I do seasonings, I just guesstimate close to what the recipe says and add more if I feel it needs it. I added too much pepper to the dumplings. Could be because the sausage was already seasoned (it was mild), could be because I just added too much. Either way, still pretty tasty offered a good kick to the lightness of the soup.
Making the wontons, we had a dumpling maker come in the mail and used that. It made the whole process about 30mins to an hour faster. I made about 50.
For the soup itself, I used beef stock I made earlier in the day. Heated that up, and added the seasonings for the mild soup version.
Also added some chili paste for a kick; some fish sauce, and a touch of red miso.
Wakame seaweed was the one of choice, and bok choy and spinach were the greens.
Tasty tasty. Plenty of left over wontons.
