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I've had better
By howieelambert on 5/3/2011
First of all, this recipe is different than what Sohui Kim did on throwdown w/ bobby flay...she used "silken" tofu, only a heaping TBsp hoisin, a full TBsp of mix per wrapper, etc. I tried the recipe above and it was bland. Maybe it had to do with the fact that I used very lean pork (big no-no) and substituted scallions for garlic chives (doesn't work right). I also use standard black pepper...maybe I shoulda used red chili pepper (?) Finally, I failed to squish the pork through my fingers to get all the lumps out of the mix. You don't need to use egg to seal the wrapper...water will do fine. The dipping sauce should be about equal parts soy and vinegar (maybe slightly less vinegar) No mention in recipe on how to steam them (fortunately, I already knew)
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