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1/2 tea freshly grated ginger

Sandy taught me to put the ginger root in the sauce, rather than in the dumpling. She leaves out the sugar and water chestnuts. I forget if she uses pepper or not. I can't see a bit of pepper hurting. I like the diced shrimp mixed with the ground pork.

Her dipping sauce was soy sauce, thinly sliced green onion and some crushed red pepper.

Besides the ginger root, Sandy adds some chopped cilantro and a couple of dashes of sesame seed oil.

C.J.V. - and da Poles use sauerkraut in there’s, them

I had dinner at one of Sandy's former chef's home last night - They served a side that tasted like sauerkraut, with some carrots mixed in - not too bad.

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