One of the biggest bummers for people who can't eat gluten is missing out on dumplings. These are made with Vietnamese rice paper spring roll wrappers and are very easy and fun to make!
  1. Spread 2 cups shredded napa cabbage over a cutting board. Sprinkle with 1 teaspoon of salt and gently toss together to distribute. Let sit for about 5 minutes. It should look like this.
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  2. While the cabbage sits, put 1/2 pound ground pork (or turkey plus an egg yolk) into a large mixing bowl, along with 2 chopped green onions, chopped cilantro, ginger, garlic, a dash of tamari/soy sauce and sesame oil, 1 teaspoon corn starch, and 2 teaspoons Asian chili paste.
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  3. Mix well to combine the cabbage and the meat mixture together. Set aside.
  4. For the next step, you'll need Vietnamese rice paper spring roll wrappers, ideally large 8-inch ones (or bigger).
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  5. Run a rice paper wrapper under cool running water (or dip it in a bowl of water) until the whole thing is wet. Gently shake off excess water and place the wet wrapper on a clean, dry surface.
  6. Immediately wet a second rice paper wrapper completely, shake off the excess water and place it directly on top of the first one, and press down to seal.
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  7. Place a small bowl on top of the wrapper and use a paring knife to cut around it to make a dumpling wrapper.
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  8. Place a dumpling round in your hand. Put about 2 teaspoons of the prepared meat-cabbage mixture on the wrapper.
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  9. Gather the edges together, pressing to seal. It should look like a little purse.
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  10. Repeat with the remaining rice wrappers and filling until all the dumplings have been made. Arrange them on parchment or wax paper.
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  11. To cook the dumplings, heat 1 tbsp vegetable or coconut oil in a large frying pan (make sure it has a fitted lid and set it near the stove), over medium heat.
  12. Working in batches, arrange the dumplings close to one another (but not touching) in the pan) and cook on one side for 2-3 minutes.
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  13. Sprinkle about 2 teaspoons of water over the dumplings.
  14. Cover and let steam for 2-3 minutes, until the meat is cooked through.
  15. Remove the lid and let the dumplings aerate until the excess water is cooked away, about 30 seconds.
  16. Transfer the cooked dumplings to a serving platter.
  17. Repeat with the remaining uncooked dumplings, then serve immediately.
  18. Serve with tamari, black or rice vinegar, chili sauce, and/or Chinese mustard.
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