Cute Flower-Shaped Chinese Chive Dumplings
I made this with leftover ingredients and wrote about it in my COOKPAD diary, then made it into a recipe.
A friend told me that the filling tastes better with grated ginger and sesame oil. If you add sake to the pan and cover to steam the dumplings after browning them, they'll be plump and delicious. For 30 buns. Recipe by Hoshipan