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Cantonese Style Pork and Shrimp Dumplings

Reviewed: May 18, 2012
These have become a new favorite, but after trial and error, I've decreased the amount of sesame oil to 1 teaspoon and changed the cooking method. I brown the dumplings on both sides, add 1/4 cup of water, cover with a lid and let cook until the water cooks off (about 5 minutes). This gives them the perfect crispy/chewy texture.
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