IG Natalie Portman

@natalieportman
My one and only social media account
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  • Ok @elizabethbanks, @reesewitherspoon, @kerrywashington, @jennifer.garner... I give you #KatOnNat @katdenningsss
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  • 32 days until the Georgia Senate Runoff Election and 3 days left to register to vote! Here’s how to make your voice heard:

    If you live in GA
    1. Ensure you’re registered. The deadline to register is Dec 7; (If you turn 18 before Jan 5, you can still register).
    2. Early voting begins Dec 14.
    3. Go to vote.org for more info.

    If you don’t live in GA
    1. Join us today in donating to the organizations who have powered the movement.
    2. Visit ThankYouGA.com to donate. All proceeds will benefit: @blackvotersmtr @ga_standup @gcpavote @claytoncountybwr @newgeorgiaproject @poder_latinx @ignitekindred @GAEquality. #ThankYouGA
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  • This #givingtuesday I wanted to introduce you all to one of @weareangelcity’s partners, @la84foundation — an organization committed to ensuring all kids have access to sport in underserved communities. To learn more visit playequityfund.org or @la84foundation.
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  • 10 years ago at the Black Swan Premiere in NYC.
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  • Loved sharing my gift picks with @people — like this @rotterandfriends tee. Visit my stories for the full list and if you can, shop small! What are some of your favorite local businesses?
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  • Thank you @woon.heng for teaching me this delicious recipe!

    Vegan Potstickers:

    Ingredients:

    Wrapper
    * 240 gram all-purpose (plain) flour
    * 125 ml ( ½ cup) hot water

    Filling
    * 14 oz (397g) firm tofu drained and pressed
    * ¾ cups (75g) shredded cabbage
    * 1 small carrot finely chopped
    * 2 teaspoons toasted sesame oil
    * 1 teaspoon salt
    * A few shakes of white pepper
    * A couple handfuls of chopped spring onion and grated fresh ginger

    Directions: 

    Wrapper
    * To make the dumpling wrapper, place flour in a bowl and make a well in the middle.
    * Slowly pour in the hot water. Using a spatula or a pair of chopsticks, stir to mix the flour until you get a lumpy well-mixed or shaggy dough (if there are dry spots of flour in the bowl, add more water, 1 tablespoon at a time).
    * Transfer flour onto a cleaned surface and knead into a rough dough.
    * Cover with a damp towel and let it rest for about 5 mins.
    * Then, knead the dough until a smooth top forms, about 10-12mins; rest for about 30mins.

    Filling
    * Bring a pot of water to boil and season with ½ teaspoon of salt and a drizzle of oil.
    * Blanch cabbage for 45secs. Remove and quickly rinse them with cold water. Squeeze out all the liquid and give it a rough chop.
    * Mash pressed tofu and place it into a cheesecloth bag. Wring out as much liquid as possible.
    * Place chopped cabbage and tofu in a mixing bowl along with chopped scallions, carrots and season with toasted sesame oil, salt, and white pepper, and ginger.
    * Divide mixture into 24 equal portions and form them into balls.

    Assembling
    * When the dough is ready, dust surface with flour.
    * Roll the dough it into a log and divide them into 20-24 rounds.
    * Take one dough and flatten it with your palm. Using a roller, roll dough into a disk-like wrapper.
    * Place a filing ball in the middle and pleat to seal.

    To cook the dumplings [potsticker style]
    * Preheat a non-stick pan with 3 teaspoons oil (adjust based on the size of the pan)
    * Place the dumplings in, slightly apart in one layer. Cook over medium heat until the bottom turns golden brown.
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