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Ingredients
US|METRIC
32 SERVINGS
- 3 Tbsp. rice flour (regular, any Thai brand, such as Erawan, 3-Headed Elephant)
- 1/4 cup water
- 1 2/3 cups water (just-boiled, bring to a boil, pull off the heat and allow the bubbling action to rest)
- canola oil
- 32 pot stickers (uncooked, see recipes in Asian Dumplings, Chapter 1 “Filled Pastas” or try ones from another recipe, even with store-bought skins)
- dipping sauce (choice, soy sauce, Chinkiang or unseasoned rice vinegar, chile oil or a combo)
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