@xi._.60: هدف السعوديه #السعوديه🇸🇦 #كاس_العالم #مبا

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Monday 15 June 2026 22:52:55 GMT

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نصراوي :

حي عينه ولدنا

2026-06-15 23:00:40

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وين ذا

2026-06-15 22:59:00

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Gluten Free High Protein ShuMai (using tofu skin) Save this recipe if you want to make dim sum at home. Very important 🚨🚨for celiacs: I have unfortunately not been able to find any certified gf tofu skin. I am very symptomatic and I have not had symptoms I cannot guarantee! Filling * 8 oz ground pork * 4 oz shrimp (cut or processed into fine pieces) * 4 pieces dried shiitake mushroom (cut or processed into fine pieces) * 1 tbsp gf soy sauce (I used @sanjtamari ) * 2 tbsp gf oyster sauce (I used @kikkomanusa ) * 0.5 tsp salt * 2 tbsp cornstarch * 0.5 tsp baking soda * 2 tbsp water * 0.50 tsp white pepper * 1 tbsp sesame oil “Wrapper” * Tofu skin cut in 3 inch squares (4 per siu mai) Topping (optional) * 1/4 cup minced carrot Serving size depends on the size you make them. I just keep making till I run out of filling. Instructions 1. Prepare the filling Mix all filling ingredients together and set aside. 2. Prepare the wrapper Cut tofu skin into ~3-inch squares. Lightly moisten 4 pieces (they should be damp, not dripping). Stack them on top of each other — after a minute they will naturally stick together. 3. Add the filling Place about 1 tablespoon of filling in the center and gently spread it across the stacked tofu skin. 4. Shape the siu mai Hold the tofu skin in your hand like a small cup and gently press the wrapper to form the classic siu mai shape and finish filling the center 5. Finish & steam Top each piece with minced carrot. Steam for 10–12 minutes, depending on the size. If unsure, open one to check that the filling is fully cooked. #GlutenFreeRecipe #Celiac #Highprotein #Chinesefood #DimSum

Gluten Free High Protein ShuMai (using tofu skin) Save this recipe if you want to make dim sum at home. Very important 🚨🚨for celiacs: I have unfortunately not been able to find any certified gf tofu skin. I am very symptomatic and I have not had symptoms I cannot guarantee! Filling * 8 oz ground pork * 4 oz shrimp (cut or processed into fine pieces) * 4 pieces dried shiitake mushroom (cut or processed into fine pieces) * 1 tbsp gf soy sauce (I used @sanjtamari ) * 2 tbsp gf oyster sauce (I used @kikkomanusa ) * 0.5 tsp salt * 2 tbsp cornstarch * 0.5 tsp baking soda * 2 tbsp water * 0.50 tsp white pepper * 1 tbsp sesame oil “Wrapper” * Tofu skin cut in 3 inch squares (4 per siu mai) Topping (optional) * 1/4 cup minced carrot Serving size depends on the size you make them. I just keep making till I run out of filling. Instructions 1. Prepare the filling Mix all filling ingredients together and set aside. 2. Prepare the wrapper Cut tofu skin into ~3-inch squares. Lightly moisten 4 pieces (they should be damp, not dripping). Stack them on top of each other — after a minute they will naturally stick together. 3. Add the filling Place about 1 tablespoon of filling in the center and gently spread it across the stacked tofu skin. 4. Shape the siu mai Hold the tofu skin in your hand like a small cup and gently press the wrapper to form the classic siu mai shape and finish filling the center 5. Finish & steam Top each piece with minced carrot. Steam for 10–12 minutes, depending on the size. If unsure, open one to check that the filling is fully cooked. #GlutenFreeRecipe #Celiac #Highprotein #Chinesefood #DimSum

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