By Giselle Leonard
The smell of shiitake mushrooms mingled with the scent of the cabbage and filled the room with its delicious fragrance.
My mouth waters and my stomach groans as I think of the warm crispy dumplings, happily sizzling away in the shallow oil.
I can take it no longer so I cross the kitchen to the oven and begin taking the dumplings out of the big black frypan and on to my plate.
I add a generous dash of soy sauce and take a giant bite. The hot treat is, well, hot. Really. Really hot. It burns the roof of my mouth but I hardly notice over the taste of the dumplings. The delicious dumplings.
