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Combine All Ingredients In Mixer Except Egg Roll Skins. Blend Until Smooth And Refrigerate For 4 Hours. Cut Skins Into Round Shapes. Place 1 Tablespoon Of Filling In The Center Of The Skin. Form Into A Basket Shape And Squeeze Neck So That It Dumpling And Filling Remain Intact From The Steaming Process. Tap The Bottom Of The Dumpling On The Board So That It Will Flatten And Stand Up Straight. Steam For 7 Minutes And Serve.
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