There is a great article (here) in the Kansas City Star magazine about Mr. Hok Kun Ng who used to run Bo Ling’s restaurant in Kansas City.  The article is about his life and his process for making dumplings at home.  His home made dumplings take two days to make and are filled with “ginger (“Clean taste and good for digestion”), onions (“I like onions in everything”), scallions (“Good for flavor and color”), wood ear mushrooms, shiitake mushrooms, dried scallops reconstituted with boiling water, celery, green cabbage, bok choy, cilantro, pork and shrimp.”

Watering his back-yard garden