Set up your skins and a small finger bowl of water
Mix together all other ingredients by hand until well incorporated
Take about a 1/2 a teasoon full of filling and place it in the midde of the skin
Wet the pastry all around the edge and fold over
Pinch the skins shut
Set up your steamer (I used a bamboo steamer over boiling water)
Make sure the dumplings are not touching and steam until tender.