Their texture is more like rice gnocchi than rice dumplings or rice cakes. And their flavor is concentrated like nothing else - if you use jasmine rice you really do taste jasmine. This recipe is from the Dumpling book, and even though I wasn’t a fan of the Indian stew they made these with, the dumpling recipe was spot on. I have some plans to make these italianish sometime soon, but for now, here’s a nice red curry, based on one I found in David Thompson’s uncompromising book: Thai Food. In this picture, I used Chinese black rice, which has it’s own unique flavor. And although I used a perfectly ripe hachiya persimmon - a fuyu one or pineapple chunks or pomegranate seeds would also work.