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INGREDIENTS: 200g pork mince 200g Chinese cabbage or kale, finely shredded 150g prawn, minced (optional) 1 bunch shallot, finely chopped 3 garlic cloves, finely chopped 2cm knob ginger, finely grated 1 Tbs soy sauce 2 Tbs sesame oil (optional) METHOD: 1. Mix all raw prepared ingredients. 2. Place in the fridge until ready for wrapping. 3. Make your pockets of goodness using your gluten free dumpling wrappers. Tips: Ensure vegetables are well drained so that there is no excessive moisture in your mixture. If filling seems too wet, add a tea spoon or two of tapioca starch Any left over filling can be steamed...
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