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(Yield: 24 servings)
1 1/2 pounds ground pork
1 1/2 pounds minced raw shrimp
1 cup minced scallions
2 tablespoons Kikkoman Gluten-Free Soy Sauce
2 tablespoons grated ginger
1 1/2 teaspoons sesame oil
48 bell pepper squares (1 1/2 inch x 1 1/2 inch)
3 cups Gluten Free Soy-Vinegar Dipping Sauce
COMBINE all ingredients except bell peppers and mix gently but thoroughly.
MOUND about 1 ounce mixture on top of each bell pepper square and steam until about 5 minutes or until cooked through.
BRUSH each non-ton with 1 tablespoon Gluten Free Soy-Vinegar Dipping Sauce and place under broiler until lightly browned. Serve with additional dipping sauce on the side.
To make Gluten-Free Soy-Vinegar Dipping Sauce,combine 1 cup Gluten-Free Soy Sauce, 1/2 cup Kikkoman Sushi Vinegar and 4 teaspoons chili oil in a bowl. Whisk to combine well and serve as a dipping sauce with steamed or deep-fried dim sum. (Yield: 1 1/2 cups)
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