We milled Buckwheat groats and mixed with almond, chickpea flax and 1 to 1 gluten-free flour which is basically white flour.Veggies had shredded carrot, zucchini, potato, garlic, ginger, scallions, and cilantro (+ soy sauce, corn starch) meat were combo pork and sirloin I ground by cutting board and knife. The hardest part was working the sticky gluten-free dough, but we figured it out after an hour or so.
The veggies were some of the best veggie dumplings I’ve had. And the meat ones were crazy good too.
It only took 5 hours! But it was well worth it.
Yours in the chain, DAND NOW FOR THE CONTEST: If you figure out what coin I'm haphazardly shilling, leave a comment below and the winner will get 1 HBD!
Got a spare 5 hours? Make Momo's! + Contest | Ecency
