Ricotta, sage and garlic dumplings for soup
Dumplings
Chinese cuisine
Sometimes, in spite of your best efforts, your considerable time commitment and, yes, even a little bit of your love added in, your homemade broth is still just a little bit bland. So when the broth has to be relegated to the backdrop, these light, flavourful dumplings are there to take center stage. I suggest that you poach the dumplings in a separate pot of simmering broth (apart from the broth you are going to serve, that is) in case one or two of the dumplings break apart in the process and cloud the broth.
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