These delightful little dumplings have become a go-to recipe of mine and are from a recipe by Australian foodwriter Stephanie Alexander. Stephanie doesn’t pan-fry them to finish, but I love the ...
“Adding the dumplings to the soup after boiling them, like pasta, is my twist to getting a clear and fine flavor,” says Hosokawa. Ai Hosokawa: Born in Okayama Prefecture in 1972, Hosokawa went ...