When making dumplings, which part of the pork you choose depends largely on personal taste and preference. Here are a few parts of pork that I commonly use to make dumplings:

Pork loin and belly: These parts of the pork are tender and have a nice mix of fat and lean, which gives the dumplings a more delicate flavor.

Pork Pancetta: Pancetta is located in the belly of the pig with some fat and delicious flavor. It is easy to cut into small dices after cooking, and as a filling can give the dumplings a richer flavor. However, pancetta has a high fat content, so you need to be careful about how much you eat.

Pork shanks: Shanks have more lean meat and are rich in protein, amino acids and trace elements, making them a healthier and more nutritious filling for dumplings.

Pork Meat: A piece of meat located at the back of the neck of the pig, it is fat and lean, and has a tender and flavorful texture. The meat stuffing made from it is not only not dry, but also tender and lubricated without odor.

Pork Hip Tip: Located under the tailbone, the hip tip is tender and the fat is evenly distributed. It is suitable for stuffing dumplings and can produce a tender and flavorful meat filling.

Overall, each part of the meat has its own unique flavor and texture, and the choice of which part to use depends largely on personal taste and preference. Experiment with different parts to make dumplings and find the pork part that best suits your taste.