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PRESENTATION:
1) Using the tea from tea from the tea infusion boil and drop in dumplings not crowding until they oat to top about 6 mins. If not enough liquid add extra water. Drain well. To prevent sticking use 1 tsp oil to toss.
2) Assemble by layering the dumplings, meat mixture,
and yogurt. Top with extra chopped herbs such as cilantro or mint.
© Carol Mark all rights reserved 2015
Tea Sommelier’s Tip: Using the tea to boil the dumplings further deepen’s the tea taste. Dumplings have a history dating back to the tea traders and Alexandra the Great with variations that marked his route.
