I still remember as a teenager, my first attempt at trying to make Chinese food in my mom's pristine Italian kitchen, and the horror on her face at the maelstrøm that ensued. Thank goodness for her patience, and for not banishing me from her kitchen forever. Although I waited years before re-entering the forays of Chinese cuisine at home, I continued to enjoy one of my favorite soups in restaurants. As it turned out, it also became one of my mom's preferred soups. With time and experience on my side, I came to master the production of hundreds of these little dumplings on my own kitchen table, much as my mom did with her ravioli. As a working mother, with school age children at the time, I always had a batch in the freezer and containers of chicken broth ready to make a quick soup during our cold Canadian winters. I would simply re-heat the dumplings in boiling water for five minutes and then add them to hot chicken broth where they would finish cooking. A delicious garnish of fried garlic slices and chopped green onions completes the dish.