I dump things together when making dumpling filling and never measure any of the ingredients, so I didn't take any notes at this dumpling session. Dumplings can be an exploration of what tantalizes your own taste buds. There shouldn't be too many rules attached to food you can make your own. Dumpling fillings can be almost anything, so I recommend experimenting with various meats and vegetables. One of my favorites is pork and shrimp filling. The ingredients I add to almost all meat fillings are minced ginger, chopped scallions, soy sauce, and sesame oil.
The dough, on the other hand needs to be done just right. I, unfortunately, have the habit of not taking recipe notes, so I will ask the studious Bridget for the flour and water measurements.
Practicing My Flower Wrapping Skills (but should really be for baozi)