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500 g | Iberico Pork Sirloin+Butt Mince |
250 g | Chinese Dumplings/White Wonton Skins |
600 g | Chives |
1 tbsp | Grounded Garlic |
2 tbsp | Water |
1-2 tsp | Salt |
1 tbsp | Virgin Olive Oil |
1 tsp | Soy Sauce |