Helping finding a guide/recipe - Chinese Dumplings

[ApocaRUFF]

So, when I lived in Missouri there was a place called #1 Chinese down the road from me. It was probably my favorite Chinese place, mostly because of their dumplings. So far, since moving to Kansas, I've yet to find a Chinese place that does dumplings like this (and I've tried all of them within several different cities).

So, I've decided to quit my search and try to make them myself. I guess they're more Dim Sum than dumplings, but they were referred to as dumplings on the menu. They are large, the 'skin' wasn't to thin, or to thick, and had a smooth texture. It wasn't like bread, and it didn't taste doughy. Kinda hard to place. The filling was pretty standard filling, I think. Probably pork based. It's been about 4, coming on 5 years since I've had them.


I have this one picture with them in it, from about 2009.



You can see one on the left, one on the right, and one on the 'top,' above the crab rangoon.


I've searched off-and-on for the past couple of years, trying to find a recipe that will allow me to replicate these. I don't know enough about cooking to come up with it myself. So, if anyone has any ideas, or can help me find a recipe on google (most of the recipes I come up with when searching are more for very thick-'skinned' dim sum or very thin skinned jiaozi.

[Bad Hamster]

[ApocaRUFF]

I think this may work, but slightly modified. They're a bit thinner than the ones from the Chinese place, but I'm sure it's not difficult to just make them a big bigger/thicker.

Thanks for the recipe link.