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Served in individual Chinese soup spoons, these dumplings make elegant hors d'oeuvres.

Source: Martha Stewart Living, December/January 1997
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How would you rate this recipe?
  • eberg
    30 DEC, 2011
    Oops forgot to add I dubbed slivered almonds for pine nuts. Might've been better with the pines.
  • eberg
    27 DEC, 2011
    Made these last night. They turned out pretty good, but I would also recommend soy sauce for dipping. Also, probably won't make again as it is a bit labor intensive. Didn't have bamboo steamer, just used a regular at steamed a few at a time. My bf didn't like the mushyness so I pan seared his a bit and the crunch really added a nice touch.

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