Bought some dumpling skin to make potstickers because it looks fun to pleat 🤪

We tried combination of minced meat and cabbage. Turned out the fillings were quite dry 😅 anyone has a juicy recipe for potsticker fillings to share or can anyone tell me what’s wrong with our recipe below ? 😓

We ran out of dumpling skin so had to use @chompnom ‘s recipe of using fry egg as the wrapper 😆 so lucky we made the remaining into this egg dumpling as little N didn’t like the thick dumpling skin and ate a few of this egg dumpling instead. Little A on the other hand loves the potstickers and had 5 pieces with her lunch. 🤣

Ingredients:
250g minced pork
1 tsp @liloikanbilis premium scallop powder
1 tsp soy sauce
1/4 tsp salt
1/2 tsp sesame oil
1 stalk of spring onion
4tbsp water
An inch of grated ginger
4-5 cloves of grated garlic
2cups of finely chopped Chinese cabbage

1 pack of dumpling skin
4 eggs beaten with dash of white pepper, salt and cornflour for egg dumpling

Steps:
1. Mix everything together in the above order until well combined
2. Scoop half tbsp onto center of dumpling skin, wet the rim with water and pinch to seal
3. Arrange the pot stickers onto a pan with oil, fry over medium low heat for about 7 minutes till the bottom are browned , add water and cover to steam for 5 minutes.
4. Serve with vinegar + young ginger as dipping sauce