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Divide the gluten-free dumpling filling into quarters.
Soak the rice paper in water for about 30 seconds until it becomes pliable.
Place the softened rice paper over the pieces of dumpling filling.
Add a little water, cover with a lid, and steam for 3 to 5 minutes.
To make a simple dipping sauce, combine coconut aminos, rice vinegar, gochugaru, and red chili flakes.