They're only something that gets cooked around the wet season solstice, but Vin absolutely lives for muka dumplings. They're a simplistic dish made from a thin, doughy skin and various minced nuts and spices, sort of like a mincemeat pie without the meat part. The best ones are made by one of her neighbors—perfectly chewy, and practically the size of a fist. She'd eat them year-round if the ingredients weren't only in season for a few weeks, at most.
ArtbyMaryC
2018-10-22 18:40:44 +0000 UTC