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["Slice the shumai wrappers into thin shreds and scatter them in a bowl.", "You can also use gyoza pot sticker wrappers.", "Gyoza wrappers have a glutenous texture (see the main photo).", "Shumai wrappers are translucent.", "Mince the onion.", "Add all the ingredients.", "Thoroughly blend together after Step 3.", "Put the water in a frying pan and prepare a multi-purpose steamer.", "If unavailable, substitute with a plate.", "Scoop up the filling from Step 4 and drop on shredded shumai wrappers.", "Wrap in the strips.", "Form into the size of daifuku rice dumplings; it's easy to make and gives a nice, filling bite.", "Arrange the shumai on parchment paper.", "Bring the water to a boil in a frying pan and lay the parchment paper and shumai on top of the steamer.", "They take 12 to 15 minutes to steam.", "The juices from the meat will start to boil.", "Remove from the parchment paper with a spatula and place gently on a serving dish.", "Dip in Japanese mustard, soy sauce, ponzu, or other dipping sauce of your choice, and bon appetit!", "Photo updated on January 16, 2013.", """Ground Meat Cutlets Juicy with Cabbage and Pork"" This is a nutritious and filling popular recipe.", ".", """German Potatoes Simply Flavored with Salt and Butter"" A popular recipe!", "New potatoes seasoned simply with salted butter."]
