OmNomNom!

So, it's autumn here where I live, and a Snake's thoughts turn to carbohydrates. I had the urge to make dumplings, so I kind of half-invented dumplings cooked potsticker style but with a vaguely Eastern European-ish flavour. Precise, I know.

This recipe is vegetarian, and vegan if made with soy (or nut etc) milk and oil

( Recipe, such as it is, under the cut )

Now, the questions. I am sure many of you have experience with dumplings, while I am very much a beginner. Tell me, what is a good way to wrap up your fillings so that there is not a huge wodge of dumpling on the top, and also so they don't fall apart. I kind of wrapped mine up like an origami envelope, but I feel I am missing something. Second, we do not routinely eat dumplings where I live, but I love and adore them. What are some other inventive ways of filling and cooking them? (I'm vegetarian, but feel free to include your favourite meat recipes, I will still read them with interest)