Ingredients

Dough

[ ] salt
[ ] eggs
[ ] warm water
[ ] flour

	persons	4
	ingredient	amount per person	unit	amount total
#	flour	150	g	600
#	warm water	75	ml	300
#	eggs	0.5	pieces	2
#	salt	0.125	tea spoons	0.5

Filling 1 (standard)

[ ] ground meat
[ ] chinese cabage
[ ] morels
[ ] spring onions
[ ] onion
[ ] ginger
[ ] soy sauce
[ ] salt
[ ] sunflower oil

	persons	4
	ingredient	amount per person	unit	amount total
#	ground meat (pork & beef)	75	g	300
#	chinese cabage	50	g	200
#	morels	1	as much as you see fit	4
#	spring onions	0.5	pieces	2
#	onion	0.25	pieces	1
#	ginger	0.5	hazelnuts in size	2
#	soy sauce	1.5	tea spoons	6
#	salt	0.25	tea spoons	1
#	sunflower oil	2.5	tea spoons	10

Filling 2 (vegetarian)

[ ] Dill
[ ] Eggs

	persons	4
	ingredient	amount per person	unit	amount total
#	dill	1.5	straw / plant	6
#	eggs	1	Päckchen	4

Filling 3 (sweet)

[ ] Red bean paste
[ ] Peanut sesamy paste

	persons	4
	ingredient	amount per person	unit	amount total
#	red bean paste		g	0
#	peanut sesamy paste		g	0

Making

Dough

knead everything into a homogenous mass
put dough in an airtight container (plastic bag for example)
put dough into the fridge for later use. leaving it in the fridge will help the humidity to spread evenly throughout the dough.

Filling 1 (standard)

cut ingredients into small pieces
put everything together

Filling 2 (vegetarian)

Fry eggs (make scrambled eggs) before adding them to the filling.

Feedback

I used not the full 300ml warm water and it turned out, that the dough layer was too thick after cooking or steaming.
Do not fry the meat before putting it into the filling. It will only be more difficult to fill the dumplings and you will not manage to get as much filling into each dumpling. Only fry the meat, if you want to steam the dumplings, but perhaps it is not even necessary then, if you steam it for long enough.
People unexpectedly liked 夏雯's simplistic dill + egg filling.