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Save 6 to 8 pieces napa cabbage leaves to line the steamer
Cut the rest for dumpling filling
Marinate in fridge for hour up to overnight
1/4 cup room temperature water
Cover and let rest for at least 30 minutes
Squeeze out extra water
Roll into balls
Cut into 2 cm (2/3-inch) thick small pieces
The wrapper should be about 2 millimeters (1/16-inch) thick in center and paper thin on the edges.
Wrap dumplings with 2 tablespoons filling or as much filling as you can
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