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Mashing the rice, it forms a sticky white dumpling.
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It is a fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices.
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Later, his friend discovered it was actually just a dumpling.
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He has the dough removed, is washed, and the remains of the dumpling are eaten by the family.
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It is as wholesome as an old fashion, home made apple dumpling and as sweet as some of grandmother's best jam.
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In the past 2,000 years, each country developed its own specific type of small dumpling, with the ancient gnocchi as their common ancestor.
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They are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors.
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The cooking method, time-consuming in nature, requires the soup to be filled into the dumpling then steamed in a bamboo steamer.
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The dumpling is steamed and then served still hot with either melted butter or vanilla dessert sauce, and topped with crushed poppy seeds and sugar.
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After frying, the dumpling is marinated in "jocheong" in order to preserve it, and eaten as an after-dinner snack.
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